Ingredients:
- 2 cups Almond Flour
- 1/2 cup Cocoa Powder (unsweetened)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Monk Fruit Sweetener
- 1 large Egg
- 1 tsp Peppermint Extract
- 1/2 cup Sugar-Free Dark Chocolate Chips (optional)
- Crushed Sugar-Free Peppermint Candies (for topping)
Instructions:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sweetener: In a large bowl, beat the softened butter with monk fruit sweetener until the mixture is light and fluffy. Add the egg and peppermint extract, and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until fully combined. If using, fold in the sugar-free dark chocolate chips.
- Form the Cookies: Roll the dough into balls (about 1 tablespoon per cookie) and place them on the prepared baking sheet. Flatten each ball slightly with your hand or the back of a spoon.
- Bake the Cookies: Bake for 10-12 minutes, or until the cookies are set.
- Add Peppermint Topping: While the cookies are still warm, sprinkle crushed sugar-free peppermint candies over the top for a festive look and extra peppermint flavor.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Storage: Store the cookies in an airtight container at room temperature or in the refrigerator.
Enjoy these festive, grain-free keto chocolate peppermint cookies as a delightful treat this holiday season! They offer the perfect balance of chocolate and peppermint flavors, making them a hit at any Christmas gathering.
