Dark
Chocolate Keto Peppermint Cookies
Ingredients -- Ovo-Lacto Vegetarian
This
recipe makes about 20 cookies.
The
Liquid Ingredients:
- 3 fl. oz unsweetened baking chocolate (100%
cacao), to be melted
- 2 Tbsp butter
- 1 large egg, room temperature
- 3/4 cup keto sweetener, e.g. Coconut sugar or
Allulose
- 1/2 tsp Vanilla extract
- 1/2 tsp Peppermint extract
The Dry
Ingredients:
- 1/4 cup coconut flour
- 3/4 tsp baking powder
- generous pinch of Xanthan Gum or other dry
thickener
- 1/8 tsp salt; optional pinch of cinnamon,
nutmeg
For (optional) Chocolate Frosting:
- 3 fl. oz sugar-free dark chocolate, chopped
- 1 Tbsp Butter
- 1/4 tsp. Vanilla extract
- Garnish: Crushed peppermint candies
(hopefully keto)
For the cookies: Preheat oven to 325
degrees F
In a heatproof bowl, melt together the chocolate and butter
over barely simmering water (or use a heatproof,
microwave-safe bowl and melt very carefully in 20-second
increments). Set aside to cool.
In the bowl of a stand mixer fitted with a whisk attachment,
combine the egg and the sugar substitute. Whip the mixture on
high speed for 5-7 minutes; it will become very light and
thick.
Using a rubber spatula, fold the slightly cooled melted
chocolate mixture into the egg mixture. (If it’s too hot, it
will cook the egg.) Fold in the coconut flour dry ingredient
mixture, followed by the vanilla and peppermint extracts.
Scoop the cookies onto a prepared baking sheet (greased, or
lined with parchment paper) and flatten slightly with the
bottom of a glass.
Bake at 325 for about 10 minutes, rotating the pan halfway
through baking time for even baking. Let cookies cool
completely on the pan before topping and storing.
For the optional topping:
Return to your heatproof bowl over barely simmering water.
Combine dark chocolate and 1 tbsp butter in the bowl. Stir
until melted and smooth, then stir in the vanilla extract.
One at a time, spread OR drizzle (whichever you prefer) a thin
coating of the melted chocolate mixture over the top of each
cookie. Sprinkle with a bit of crushed peppermint candy, if
desired.
Store cookies in an airtight container for up to 3 days (for
optimal freshness) or freeze for up to one month.