Aunt Rocky’s Peppermint Mocha Cookies (Low Carb, Gluten-Free)

Preheat oven to 350ºF. Line 2 cookie sheets with parchment or silicone liners, set aside.

Melt coconut oil in medium glass mixing bowl. Add eggs, peppermint extract, and vanilla, and beat with whisk until frothy. Add remaining ingredients, stir until combined. Batter should be like a thick brownie batter consistency.

Use a tablespoon cookie scoop to place dough onto parchment-lined cookie sheets. Use wet fingertips to flatten cookie to desired size and shape. They don’t spread much at all, so the shape you make is the shape you’ll get.

Bake 10 minutes. Remove from oven, and sprinkle the crushed peppermint candy on top of each cookie. Return to oven for 1 to 2 minutes to assure the candy melts just enough to adhere to the cookies.

Let cool on cookie sheet for about 5 minutes until they set, then transfer to wire rack to finish cooling. Cookies will dry out as they cool. I recommend allowing to air dry on rack for 24 hours. Store on the counter in an air tight container for up to a week.

Notes:
1. If you use a different cocoa/cacao powder, add the carbs for the brand you use. FineNaturals has zero net carbs (ordered from Amazon).
2. I buy sugar free peppermint candies at local drug stores during the holiday season and store them in my pantry to use for holiday baking.
3. If you leave the cookies out on your cooling rack for about 24 hours, they will dry out, but still be a soft cookie. These travel well in a tight fitting container.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 32, Total Fat 2 g, Saturated Fat 1 g, Sodium 6 mg, Potassium 6 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 0 g, Protein 1 g. Macros: 70% fat, 15% protein, 15% carbs.

© December 3, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.