3/4 cup butter or coconut oil
1/2 cup erythritol (or 1/2 cup Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 egg
1 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup chopped ChocoPerfection Bars
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter and sweetener until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine almond flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. Serves 30.
NUTRITIONAL COMPARISON:
Traditional Mint Cookie = 117 calories, 14.4 carbs, 0.7 fiber
"Healthified" Mint Coookie = 117 calories, 6.3 carbs, 4.5 fiber/non-effective carbs
MILK COMPARISON:
Low-Fat Chocolate Milk = 158 calories, 26.1 carbs, 1.2g fiber
Unsweetened Chocolate Almond Milk = 45 calories, 3 carbs, 1 fiber
Looks great! Are you sure that is the right substitution for the butter? - coconut milk - such a difference in ingredients. Curious me.
ReplyDeleteAh, okay, you corrected it. Either that or my eyes deceived me. lol
ReplyDeleteI fixed it! Thanks for your help:)
ReplyDeleteI'm using xylitol, how much do I need to use?
ReplyDeleteI would use 1/2 cup of xylitol.
ReplyDeleteHappy baking!
We made these with swerve and keep them in the freezer. They are absolutely fantastic. I was thinking of using crumbled cookie bits as a base in a pie or as the base of a bar of some sort. yum!
ReplyDeleteThank you! :)
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