These chewy double chocolate peppermint cookies are so soft and gooey! They're also completely free of gluten, grains and sugar! Ketogenic, low-carb, gluten-free, grain-free, sugar-free.
1cupalmond flourblanched works best (4 oz, 113 g)
1/4cupcoconut flour(28 g)
1/4cupgranulated sweetener of choiceI used erythritol for low-carb, coconut sugar is good for paleo
4tablespoonsbutter or coconut oil
3ozdark chocolateI used Lindt 85% dark
1teaspoonapple cider vinegar
Preheat oven to 350 F (175 C)
In a medium bowl, mix dry ingredients together, making sure to remove all clumps.
In a microwave-safe bowl, add butter and 2 oz. of the chocolate. Microwave in 20 second bursts until melted, stirring after each burst. Be sure not to overheat or the chocolate will burn.
Chop remaining 1 oz. of chocolate into small chunks while the melted chocolate cools for a few minutes.
Add melted butter and chocolate to the dry ingredients and mix to combine. Allow to cool for 5-10 minutes.
Add in mint extract, eggs and apple cider vinegar. Once well-mixed, add in chocolate chunks and mix once again.
Spoon onto cookie sheet by the tablespoon-full. Flatten slightly. Be sure to leave at least an inch in between the cookies because they will spread out.
Bake for 12-14 minutes. Do not overbake, or they will easily burn. The cookies may look underdone when you take them out, but they will harden up as they cool.
Note: depending on the coconut flour you use, the cookie dough may become too dry. If this happens, try adding an egg to the mixture to make it stickier.Nutrition Facts (per cookie, recipe makes 12 cookies): 147 calories, 12 g fat, 11 g total carbs, 3 g fiber, 2 g erythritol (6 g net carbs), 4 g protein