I’m finicky of anything Mint Chocolate Chip. I normally don’t like it. Except I do enjoy Peppermint Patties candy and Arby’s Ande’s Mint Chocolate Shake. Another modification to a previous cookie recipe and made these. Picky as I am, I actually like them.
Here’s how I did it 🍪
Preheat Oven 350 Degrees
Recipe (in order of what I mix)
- 3/4 Cup Monk Fruit Blend Sweetener (just like sugar with no after taste)
- 2 Large Eggs
- 1 Teaspoon Mint Extract
- 1/4 Cup Butter (or Coconut Oil for dairy free) melted
- 1/2 Cup of No Sugar Added Dark Chocolate Chips (if you are going the Mint Chocolate Chip way)
- 1/4 Cup Unsweetened Almond Milk
Mix together thoroughly, then mix in:
- 3 Cups of Almond Flour
I make 15 equal balls on a cookie sheet with parchment paper. Because the dough does not spread much on it’s own, I flatten with a slightly damp fork. Giving them that traditional peanut butter cookie look. Using the almond milk, they will expand slightly.
Now if you want to make them more like a Peppermint Patty, you then take a teaspoon and press a dip in the center of each cookie. I realize that they aren’t made with coconut. But this gives that texture when you eat it.
Then place:
- A pinch of unsweetened coconut flakes that are sweetened with a touch of liquid Monk Fruit Sweetener.
- A few No Sugar Added Dark Chocolate Chips on top
Bake for 18 to 22 minutes. They will look slightly under cooked but if you pull them out and let the pan rest on a cooling rack, they finish baking perfectly without over browning the bottoms of the cookies.
These are Gluten Free, Keto and Diary Free!
Modified from The Big Mans World