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Peppermint Hot Chocolate Cookies

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Who loves wrapping their hand around a mug of steaming hot chocolate, spiked with peppermint and topped with marshmallows? Kinda feels like a Hallmark movie scene.
I tried to capture this in these cookies.
These festive treats are made with dark chocolate, have a fudgy center and rich peppermint chocolate flavour. Using almond flour and monk fruit sweetener, these have only 1 gram of sugar each; suitable for gluten-free, no grains, and low carb ways of eating.
Ready to bake?
Wet Ingredients
  • 1/2 cup butter, melted
  • 120 gr 70% dark chocolate, chopped up 
  • 1/2 cup powdered Lakanto monk fruit or powdered Swerve
  • 10 drops vanilla stevia Sweet Drops
  • 1 egg
  • 1 egg yolk
  • 1/2 – 1 tsp peppermint extract (how minty do you like it?)
Dry Ingredients
  • 1 cup almond flour
  • 2 tbsp gelatin
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp pink salt
  • 60 gram 70% dark chocolate, chopped into chunks to press into tops of cookies
  • 1/3 cup mini marshmallows, cut in half
  • Crushed candy canes or peppermints (optional)
Instructions
  1. Melt butter in a small saucepan, add chocolate, and stir on low until chocolate is melted. Cool slightly.
  2. Pour melted chocolate and butter mixture into mixing bowl and the remaining wet ingredients. Whisk well for 45-60 seconds, until smooth and glossy. Set aside.
  3. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda and salt.
  4. Add the dry ingredients to the wet and stir until well mixed.
  5. Refrigerate the dough for about one hour.
  6. Preheat oven to 350ºF . Line a baking sheet with parchment paper and portion your dough using 1 tablespoon measure. Roll the scoops into balls, and press down just slightly to create a surface for toppings.
  7. Press one or two chunks of dark chocolate and three marshmallow halves into the balls of dough. Sprinkle with crushed candy cane if using.
  8. Bake in the oven for 8-9 minutes , until the edges are just starting to look crisp. They will look a little under baked.
  9. Allow them to cool on the pan for about 10 minutes, then carefully transfer them to cooling racks.
  10. Store in airtight container for several days, or freeze and thaw as needed for a sweet treat. Enjoy!

Makes 24-26 cookies, depending how you scoop! :).

Each cookie has 90cal, 8gr fat, 4gr carb, 1gr fibre, 1gr sugar, 1 gr protein

Now it’s time to find a hallmark chick flick and cozy up with one or two of these!

With love from my kitchen to yours,

B.

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