Go Back
Mint chocolate chip cookie
Stroller Envy

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 oven to 350°F; line two baking sheets with parchment.
  2. Whisk 2½ cups almond flour, ½ cup erythritol, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
  3. Whisk egg, melted cooled coconut oil, vanilla and 1/4 teaspoon peppermint extract. Do not taste raw egg dough to adjust extract.
  4. Mix wet ingredients into dry until a thick dough forms.
  5. Fold in ½ cup 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. Space on prepared sheets 2 inches apart; flatten slightly with palm.
  9. Bake 10-12 minutes until edges set and turn lightly golden.
  10. Cool on sheet 5 minutes; 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.