Chocolate Peppermint Crinkle Cookies
Easy to make moist and brownie-like cookies, that are paleo-friendly, dairy-free, low carb, gluten-free, and sugar-free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1/2 Cup Almond Flour
- 1/2 Cup Granulated Erythritol
- 1/4 Cup Coconut Flour
- 1/4 Cup Tapioca Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1/4 Tsp Sea Salt
- 2 Eggs Large
- 1/2 Tsp Baking Powder
- 1/4 Cup Coconut Oil melted
- 1 Tsp Vanilla Extract
- 1-2 Drops Peppermint Extract
- 1/3 Cup Powdered Erythritol
Preheat oven to 350 F and prepare a baking sheet with parchment paper.
In a bowl, stir together the almond flour, coconut flour, tapioca flour, cocoa powder, granulated erythritol, salt, and baking powder until well combined.
In another bowl, use a hand-held mixer to beat the eggs, vanilla, and peppermint until light and fluffy (about 1-2 minutes). Add in the coconut oil and continue mixing until combined.
Add the wet mix to the dry and use your hand held mixer to mix until a dough forms. Separate the dough into 18 evenly sized balls.
Place the powdered erythritol into a shallow bowl. Toss each ball into the powder until completely covered. Place the balls on the baking sheet about 1-2 inches apart.
Use the bottom of a cup to press the balls down slightly. Bake for 8-10 minutes.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to continue cooling.
Calories: 69kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 43mg | Potassium: 57mg | Fiber: 1g | Vitamin A: 25IU | Calcium: 18mg | Iron: 0.6mg