Keto Mint Chocolate Cookies
Those following the keto diet are not able to binge eat Girl Scout cookies this season, so we created this keto friendly mint chocolate cookie recipe using our new Keto Pint Mint Chocolate Bars. The cookies can be eaten by themselves, crushed on top of a Keto Pint Mint Chip ice cream sundae, blended into a Keto Pint Mint Chip shake, and so much more.
Give this recipe a try and make sure to tag us on social media when you do!
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Ingredients:
(Makes 12-15 Cookies)
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Utensils: |
Instructions:
Step 1: Pre-heat the oven to 325 degrees Fahrenheit.
Step 2: Melt one tablespoon of butter and set it aside to cool.
Step 3: Mix together the 1 cup of almond flour, 1 tablespoon of coconut flour, 2 tablespoons of Swerve Granular Sweetener, 2 tablespoons of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/8 teaspoon of salt.
Step 4: Beat in one egg yolk, the melted butter (cooled), 1/2 teaspoon of vanilla, and 1/4 teaspoon of peppermint extract. If you prefer a stronger mint flavor, use 1/2 teaspoon of peppermint extract instead of 1/4 teaspoon.
Step 5: Place your cookie dough in between two sheets of parchment paper. Use a rolling pin to roll the dough until it is approximately 1/4 inch in thickness.
Step 6: Remove the top layer of parchment paper, place it onto your cookie sheet, and then cut the dough into cookie shapes using a two inch circle cookie cutter. Place the cookies onto the parchment paper covered cookie sheet. This should make 12-15 cookies.
Step 7: Place your cookies in the oven for 20-25 minutes. This will depend on how thick your cookies are. The cookies should be firm, but not burnt.
Step 8: Remove the cookies from the oven and allow the cookies to cool on the cookie sheet for five minutes. Then move the cookies to a cooling rack to continue cooling.
Step 9: Melt one Keto Pint Mint Chocolate Bar in the microwave. To do this, break the chocolate up into smaller pieces and place in a microwave safe bowl. Then, microwave for no more than 30 seconds at a time and mix in between intervals until fully melted. If you notice the chocolate is a little thick, stir in 1/2 teaspoon of melted coconut oil to the chocolate.
Step 10: Dip both sides of each cookie, gently scrape the cookie on the side of your bowl to remove any excess chocolate, and place the cookie on a parchment paper covered plate/dish that you can store in the freezer.
Step 11: After you have dipped all of your cookies, place them in the freezer until the chocolate is completely hardened. This may take 30 minutes to 2 hours depending on how thick your chocolate coating is.
Step 12: Once your chocolate coating has hardened, enjoy! You can eat these cookies by themselves, crush on top of a Keto Pint ice cream sundae, blend into a Keto Pint ice cream shake, and so much more. We recommend trying these mint chocolate cookies with our Mint Chip or Chocolate flavors.
Notes:
If you do not have our Mint Chocolate Bars, but you do have our Dark Chocolate Bars, simply add 1/4 teaspoon of peppermint extract to your melted chocolate or add an extra 1/4 teaspoon of peppermint extract to your cookie dough.
If you do not have a 2 inch cookie cutter, other household items such as cups can be used to cut circles.
Store the cookies in an airtight container or zip lock bag for 2-3 months in your freezer. To prevent the cookies from sticking together, cut squares of parchment paper and place them in between your cookies.
If you use alternative brands, the nutrition facts may change.
You can serve with any flavor of Keto Pint ice cream. Our favorites for this recipe are mint chip and chocolate.
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Nutrition Facts:
(Per one cookie, if you made 12 cookies, not including Keto Pint ice cream)
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96 Calories |
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3.4 g. Protein |
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7.4 g. Fat |
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7.6 g. Total Carbs. |
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1.9 g. Fiber |
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4.8 g. Sugar Alcohol |
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.8 g. Added Sugar |
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= .9 g. Net Carbs. |
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