December 18, 2021
Chocolate Mint Cookies
Fudgy and slightly chewy chocolate cookies get a swirl of peppermint flavored chocolate for a delicious festive holiday cookie.
Servings: 48
Calories: 87kcal
Ingredients
- 1 cup allulose
- 1/2 cup monk fruit golden
- 1 tablespoon molasses optional but enhances flavor significantly
- 3/4 cup butter or butter flavored coconut oil for dairy-free
- 12 ounces chocolate chips sugar-free such as Lilyās
- 2 eggs lightly beaten
- 1 cup almond flour
- 2 tablespoons glucomann powder
- 3/4 cup lupin flour or more almond flour
- 1 tablespoon psyllium husk powder
- 2 tablespoons collagen peptides optional, omit for vegetarian
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1/2 batch Homemade Andes Mints coarsely chopped see related recipe, see note
Instructions
- Melt allulose, golden monk fruit, molasses, and butter in a large pot on the stove. Remove the pot from heat and add the chocolate chips. Let the mixture sit for 10 minute and then stir until smooth. The mixture should still be warm but cool enough to touch, if not, let cool a bit longer. Stir in the eggs and then add in the almond flour, glucomann powder, lupin flour, psyllium, collagen, coconut flour, salt, and baking soda. Stir until evenly combined. Refrigerate for at least and hour and up to overnight.
- Preheat the oven to 325ĀŗF and line two baking sheets with parchment paper. Break off walnut-size pieces of dough and roll into balls. Arrange on the parchment lined cookie sheet, press with the bottom of a glass to flatten slightly (these cookies do not spread much so ensure they are the shape and size you want the finished product to be before you put them into the oven), and bake for 12-15 minutes, until the tops are soft but just set.
- While still hot, put 2 teaspoons of chopped mint chocolate on top of each cookie. Let stand for a couple of minutes for the heat of the cookie to melt the chocolate and then swirl with a knife to frost. Cool completely on the baking sheet. These cookies will be very soft right out of the oven and firm up well when completely cool. Ensure that the chocolate is set before stacking and storing these or they will stick together.
Notes
If you donāt want to hassle with making the Andes Mints, you can also portion chocolate into ziplock bags with a bit of coconut oil and peppermint oil and melt these in warm water. When fully melted, simply trim the corner of the bag and use it to pipe chocolate swirls onto the cookies, spreading to blend the two with a knife. Just use the proportions from the Homemade Andes Mint recipe and adjust the peppermint to taste – you want it to be fairly strong to stand up to the chocolate cookie.
Makes 48 cookies, Serving Size: 1 cookie
Protein:Energy Quotient [calories]: 0.19
Nutrition Facts
Chocolate Mint Cookies
Amount per Serving
Calories
87
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
7
mg
2
%
Sodium
91
mg
4
%
Potassium
25
mg
1
%
Carbohydrates
9
g
3
%
Fiber
8
g
33
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
137
IU
3
%
Vitamin C
1
mg
1
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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