Chocolate Mint Crackle Cookies
These cookies are a little fudgy, a little crispy and all chocolate with a burst of true peppermint flavor. If you want to make them even more decadent and delicious, try sandwiching our Chocolate Mint Meltaway filling between two cookies!
Ingredients
- 2ozsugar-free dark chocolate chips
- 1scant cupChocolate Mint Keto Chow
- 0.5tspbaking powder
- 0.13tspsalt
- 0.25cupcocoa powder
- 1cupgranulated erythritol
- 2large egg(s)
- 4tbspsalted buttermelted
- 0.5tsppeppermint extract
- 0.5cuppowdered erythritol
Instructions
- Place the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
- In a medium mixing bowl, whisk together the keto chow, baking powder, salt, and cocoa powder.
- In a large mixing bowl, beat together the erythritol, eggs, butter, and peppermint extract.
- Mix the dry ingredients into the wet ingredients, then fold in the melted chocolate.
- Cover and chill the dough for at least two hours.
- When ready to bake the cookies preheat the oven to 325 F
- Line two cookie sheets with parchment paper
- Scoop the dough by tablespoons and roll into balls
- Place the dough at least two inches apart on the prepared baking sheets
- Place on racks set in the middle of the preheated oven.
- Bake 13-15 minutes until the cookies are firm at the edges and the centers are still slightly soft.
- Allow the cookies to cool slightly before transferring them to a cooling rack.
- While they are still warm, sift the powdered erythritol over them.
- Store cookies in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1cookieCalories: 61.6kcalCarbohydrates: 17.8gProtein: 5.9gFat: 3.4gSaturated Fat: 1.9gPolyunsaturated Fat: 0.13gMonounsaturated Fat: 0.67gTrans Fat: 0.1gCholesterol: 23mgSodium: 208.7mgPotassium: 350.89mgFiber: 2.3gVitamin A: 125.67IUVitamin C: 26.57mgCalcium: 152.2mgIron: 0.56mgSugar Alcohol: 14.92gNet Carbs: 0.53g