Chocolate Mint Cookie Thins
Chocolate Mint Cookie Thins
Ingredients
- 1/2 cup unsalted softened butter
- 1/4 cup granulated sweetener
- 1 egg
- 1/2 cup unsweetened cocoa
- 1 serving Chocolate Mint Keto Chow (or 1 scoop)
- 1 tsp baking powder
- 1 1/4 cups dark chocolate chips
- 1/8 cup peppermint chips can sub 1/4 tsp mint extract
Instructions
- Preheat the oven to 350℉.
- Cream together butter and erythritol. Add the egg and mix thoroughly.
- Mix in the cocoa, baking powder, and Keto Chow.
- With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; the dough will be thick and sticky.
- Put parchment on top and roll out until it’s 1/8 inch thick everywhere. Leave parchment on top and chill in the fridge for at least one hour.
- Once chilled, take off the top parchment and use a two inch round cutter to cut as many circles as close together as you can. You should be able to make between 20-24, rerolling once or twice as necessary. If the dough starts to get too sticky as you roll or cut it, let it chill in the fridge again.
- Place each cookie on parchment on a sheet pan. These do not spread much so you can put them close together if needed.
- Bake for 10-12 minutes. (Add 2-5 minutes for high altitude.) They will still be a little soft when they are done, but will firm as they cool.
- Melt chocolate in 1/2 cup increments for 45 seconds and add in roughly 10-15 peppermint chips per 1/2 cup. (Or add in 1/4 tsp. peppermint extract/flavoring.)
- Once cookies are completely cooled, dip into chocolate and place back on parchment. Put in the fridge for at least 30 minutes to set.
Nutrition
Photos by Sarah DeYoung Photography