Happy chocolate peppermint season! If you love this holiday combination like I do, you will adore these tender low carb chocolate peppermint cookies dipped in chocolate. I added some of the new sugar-free white chocolate chips to mine, but if you can’t find any, dark chocolate chips will do just as well.
Ingredients
- 1 1/2 cups almond flour
- Sweetener equivalent to 2/3 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup butter, melted
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/4 cup sugar-free white chocolate chips
- 3 ounces sugar-free dark chocolate, chopped
- 1 tbsp coconut oil
- 1 tsp peppermint extract
- Granulated sweetener and a little red food colouring paste, if desired
Garnish:
Instructions
- Preheat the oven to 325F and line two large baking sheets with silicone mats or parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Add the egg, melted butter, and extracts and stir until the dough comes together. Stir in 3 tbsp of the white chips.
- Roll the dough into 1 1/2 inch balls and place a few inches apart on the prepared baking sheets. You should get about 18. Press down with the heal of you hand to about 1/2 inch thick. Press the remaining white chocolate chips into the tops of the cookies.
- Bake 15 to 20 minutes, until the cookies are puffed and are just firm around the edges. The centres will still be quite soft. Remove and let cool completely on the pan. They will firm up as they cool.
- Once the cookies are cool, place the chopped chocolate and coconut oil in a heatproof bowl set over a pan of barely simmering water. Whisk until melted and smooth, then whisk in the peppermint extract.
- Dip each cookie about 1/3 way into the melted chocolate. Set on a waxed paper lined cookie tray to set.
- For the garnish, whisk about 1 tbsp of granular sweetener with just a tiny bit of red food colouring. Sprinkle over the chocolate before it sets completely.
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