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Description
Delicious monk fruit-sweetened chocolate peppermint cookies that are low-carb and diabetic-friendly.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup monk fruit sweetener
- 1/4 cup butter (softened)
- 1 egg
- 1/2 tsp peppermint extract
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, monk fruit sweetener, baking soda, and salt.
- Add softened butter, egg, and peppermint extract. Mix until dough forms.
- Fold in sugar-free chocolate chips.
- Scoop dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- For a crispier texture, bake for an extra 2 minutes.
- Replace butter with coconut oil for a dairy-free option.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg