KETO MINT CHOCOLATE COOKIES
Keto Mint Chocolate Cookies. Grain Free, Sugar Free and Dairy Free!
Provided by Becky Craigo
Categories Dessert
Time 15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees and place a silpat or parchment paper on a cookie sheet. Next, measure into a medium sized bowl the butter or coconut oil, sweetener, stevia and mint extract. "Cream" the ingredients together with a hand mixer until combined. Add the eggs to the bowl and combine using the hand mixer.
- Add the coconut flour, gelatin, cocoa powder and baking powder to the bowl and stir with a wooden spoon until combined.
- Roll the cookie dough in between the palms of your hands into 21 balls about 2 inches in diameter. Place the cookie balls on the silpat and press lightly with the back of a measuring cup and squish them just slightly. Bake the cookies in the oven at 350 degrees for 8-10 minutes then transfer the cookies on to a cooling rack. Place the cookies inside of the freezer for about 20-30 minutes until frozen
- Meanwhile, place the coconut oil and bakers chocolate in a glass measuring cup and melt using the microwave. I highly suggest using 15 second intervals so that the chocolate does not burn. Stir the stevia and mint extract into the melted chocolate mixture and set aside.
- Take the frozen Keto Mint Chocolate Cookies out of the freezer and place the cookies back on the cooling rack. Drizzle the melted chocolate on top of the frozen cookies. Store the keto cookies in an air tight container in the refrigerator as soon as the chocolate has dried. Share with your family and friends this holiday!
Nutrition Facts : ServingSize 1 Cookie, Calories 67 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 6.5 g
LOW SUGAR DOUBLE CHOCOLATE MINT COOKIES
Provided by Jessica Beacom
Number Of Ingredients 9
Steps:
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicone baking liners.
- In a small saucepan over medium-low heat, combine ⅔ cup chocolate chips and coconut oil. Stir continuously until just melted and smooth (you don't want the chocolate to be too hot). Remove from heat and stir in peppermint extract. Set aside.
- In a medium bowl, mix together the almond flour, Allulose granulated sweetener, cocoa powder, baking powder, and salt.
- To the bowl, add the melted chocolate and eggs. Mix to combine well. Fold in the additional ⅓ cup of chocolate chips (make sure the dough isn't too warm otherwise the chips will melt).
- With a spatula, scoop the dough (about 2 Tbsp.) into balls and drop them onto the prepared baking sheets. The dough will be slightly sticky and you should end up with about 22 balls.
- With slightly wet hands, press the dough to form into cookies about ¼-inch thick (dough will not spread out much with baking). Top each cookie with a couple of additional chocolate chips if desired, slightly press them into the dough.
- Bake the cookies in a preheated oven for 11-13 minutes, rotating the pans from front to back and top to bottom halfway through baking time. Remove cookies from the oven and allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 139 calories, Sugar 1g, Sodium 70mg, Fat 13g, Carbohydrate 11g, Fiber 7g, Protein 4g
CHOCOLATE MINT SUGAR COOKIE DROPS
This recipe is a great choice for anyone who loves the light taste of chocolate chip mint.
Provided by Clare
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 67.5 mg, Sugar 12.3 g
HIDDEN CHOCOLATE MINT COOKIES
These cookies contain a surprise of a chocolate mint inside. Fun to make and eat. A wonderful after-dinner cookie.
Provided by Trisha W
Categories Dessert
Time 33m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix the shortening, sugars and egg.
- Stir in water and vanilla.
- Stir together the dry ingredients then mix into the batter.
- Chill the dough.
- Enclose each wafer into about 1 tablespoon of dough.
- Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.
Nutrition Facts : Calories 94.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 13.9, Sodium 68.1, Carbohydrate 12.9, Fiber 0.2, Sugar 6.4, Protein 1.2
SUGAR-FREE CHOCOLATE CHIP COOKIES
Craving a childhood classic? These sugar-free chocolate chip cookies will bring you all the comfort and joy you remember. Savor the crisp, lightly browned edges or dunk in a tall glass of cold milk. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE MINT SUGAR COOKIE DROPS
Make and share this Chocolate Mint Sugar Cookie Drops recipe from Food.com.
Provided by Ducky
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
- Beat in eggs and vanilla extract.
- Gradually beat in the flour mixture.
- Stir in Mint-Chocolate chips.
- Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
- Place on ungreased cookie sheets.
- Bake at 350°F for 8 to 10 minutes.
- Cool completely on wire racks.
CHOCOLATE MINT NO BAKE COOKIES
Provided by Kristen
Number Of Ingredients 8
Steps:
- In a large saucepan, mix together the sugar, butter, cocoa and milk.
- Place the pan on the stove top over medium-high heat and bring to a boil.
- After it comes to a boil, take it off the stove and mix in the salt, vanilla, and Jif Whips.
- Mix well until the Jif Whips is completely dissolved.
- Quickly add the oatmeal and mix until well combined.
- Drop from spoon onto wax paper or aluminum foil.
- Let them cool and set up before you eat them.
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