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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies
 
Author: 
Recipe type: Sweets
Ingredients
  • 8 oz unsweetened chocolate
  • ½ cup Swerve, Confectioners
  • ¾ cup of milk or almond milk plus 1 tablespoon of milk or almond milk (room temperature)
  • 1 cup of almond flour
  • ⅛ cup of coconut flour
  • ⅛ cup of unsweetened cocoa powder
  • ½ teaspoon of baking powder
  • ½ teaspoon instant espresso powder
  • ¼ tsp of salt
  • ¼ cup unsalted butter (room temperature)
  • 4 oz cream cheese (room temperature)
  • ½ cup Swerve, Granular
  • 1 egg (room temperature)
  • ½ tsp vanilla extract
  • 1 tsp of peppermint extract or flavoring
  • 2 normal size candy canes for decorating
Instructions
  1. Preheat oven to 350 degrees
  2. Melt 8 oz of chocolate in medium metal bowl or double boiler, and set over saucepan of simmering water until melted and smooth. Add ¾ cup of milk, and Swerve, Confectioners and whisk until smooth. Set aside ¼ cup of chocolate for decorating.
  3. Whisk almond flour, coconut flour, baking powder, salt, cocoa powder, and espresso powder in separate bowl and set aside.
  4. Beat butter and cream cheese until smooth and combined.
  5. Mix in Swerve. Granular until combined and creamy, scraping the sides of the bowl
  6. Add egg, vanilla extract and peppermint extract and mix until combined
  7. Add dry ingredients, and mix until combined scraping down the sides of the mixing bowl
  8. Measure 1 tablespoon of dough and place it on a cookie sheet lined parchment paper
  9. Bake at 350 degrees for 10-12 minutes when cookie cracks and large crumbs come out on toothpicks
  10. Let cookies cool on sheet for five minute and then remove to baking rack with parchment paper
  11. Once cookies cool, smash candy canes into tiny bit and not dust and set aside. Reheat chocolate on stovetop and mix in 1 tablespoon of milk. Take warm chocolate and with a spoon drizzle on cookies, and then sprinkle candy cane bits over each cookie.
Notes
If placing on top of each other when transporting or storing, I would place a piece of wax paper between each layer so they don’t stick to each other.


Nutrition Facts
Serving Size 24
Servings Per Container 1

Amount Per Serving
Calories 120 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 55mg 2%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 12%
Sugars 1g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

3 grams

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