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
- 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.
For best results use a kitchen scale to measure ingredients if you have on, otherwise be sure to use the proper method as listed for measuring.
Keep your dough at room temp. Cold dough spreads less because it takes more time for the butter to melt. As a result, the dough will set before the butter is completely melted. When baking crinkle cookies, you want the dough to spread.
This recipe makes a big batch so feel free to freeze or store in an airtight container.
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