Chocolate-Cherry Root Beer Cookies with Cherry Icing
Ingredients
COOKIES
- 2 large eggs
- 1/2 cup granulated erythritol
- 1/4 cup avocado oil
- 1 tsp. cherry extract
- 2 servings Root Beer Float Keto Chow
- 1/4 cup cocoa powder
- 1/4 tsp. baking soda
- 1/4 cup ground pecans
ICING
- 1 cup powdered erythritol
- 4-5 Tbsp. heavy cream
- 1 tsp. cherry extract
- 1-2 drops pink food coloring (optional)
- Sugar-free sprinkles or mini sugar-free chocolate chips for decoration optional
Instructions
- Preheat oven to 350℉ and line two large cookie sheets with parchment paper.
- To make the cookies, beat the eggs, erythritol, avocado oil, and cherry extract together in a large mixing bowl.
- Add the Keto Chow, cocoa powder, and baking soda and mix well.
- Stir in the ground pecans.
- Use a #40 ice cream scoop or Tbsp. to form 15 cookies and place them onto the prepared trays.
- Gently flatten the cookies with the bottom of a glass or the flats of your fingers until they are about half an inch thick.
- Bake for 10 minutes, or until the edges of the cookies look set.
- Transfer the cookies to a cooling rack. When they are completely cool, make the icing.
- Place the powdered erythritol in a medium mixing bowl and add the heavy cream one Tbsp. at a time, mixing until it has a smooth, spreadable consistency with no lumps.
- Stir in the cherry extract. Add the pink food coloring, if using, a drop at a time, stirring after each addition until it reaches the desired color.
- Spread icing on each cookie and decorate with sprinkles or mini chocolate chips if desired.
- Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
Notes
Nutrition
Photos by Sarah DeYoung Photography
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