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Mint chocolate chip cookie
Stroller Envy

Mint Chocolate Chip Cookies

A printable version of mint chocolate chip cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling, chilling or freezing 15 minutes
Total Time 42 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups finely ground almond flour
  • 1/2 cup granulated erythritol
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 cup sugar-free mini chocolate chips
  • 2 drops green food coloring, optional

Method
 

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together 2½ cups of almond flour, ½ cup of erythritol, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  3. Whisk egg, melted cooled coconut oil, vanilla and 1/4 teaspoon peppermint extract. Do not taste raw egg dough to adjust extract.
  4. Pour the wet ingredients into the dry and mix until a thick dough forms.
  5. Fold in ½ cup of sugar-free mini chocolate chips.
  6. If using, mix in the 2 drops food coloring.
  7. Divide dough into 24 balls and place on prepared sheets.
  8. Place on prepared baking sheets, spacing 2 inches apart, and flatten slightly with your palm.
  9. Bake for 10-12 minutes until the edges are set and lightly golden.
  10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Store airtight in the refrigerator for up to 5 days.

Notes

Equipment: two baking sheets, wire rack.
Serving size: one 24th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.
Makes about 24 cookies; flatten slightly before baking.