Chocolate-Cherry Root Beer Cookies with Cherry Icing
A positively gourmet flavor combination that is *chef’s kiss*
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 15cookies
Calories: 93.3kcal
Author: Taffiny Elrod
Ingredients
COOKIES
2large eggs
1/2cupgranulated erythritol
1/4cupavocado oil
1 tsp.cherry extract
2servingsRoot Beer Float Keto Chow
1/4cupcocoa powder
1/4tsp.baking soda
1/4cupground pecans
ICING
1cuppowdered erythritol
4-5Tbsp.heavy cream
1tsp.cherry extract
1-2dropspink 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.