Perfect little snack for the holidays! Really so yummy and if you like Girl Scout thin mints, you will like these! If you don’t mind the extra cal/carb you could coat in chocolate, too. Even better when frozen just like thin mints.
Ingredients
- 3 Tbsp coconut flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter
- ½ cup granulated Splenda
- ⅛ cup xylitol or erythritol
- 3 large eggs
- ½ tsp pure vanilla extract
- 1 tsp pure peppermint/mint extract
- 2 oz unsweetened baking chocolate, finely chopped
- 2 Tbsp heavy whipping cream
Method
- In a small bowl sift cocoa, coconut flour, baking soda, and salt. Set aside.
- Heat cream in microwave about 30 seconds till it starts to bubble. Add chocolate, let sit then stir till smooth.
- In mixer with paddle attachment cream butter on medium to high speed till shiny and holds peaks. Add sweeteners, mix till in combined. Add 1 egg, vanilla and mint extract and beat till smooth.
- Add the cocoa mixture, then last 2 eggs and mix on medium to high speed till combined.
- Beat in your chocolate/cream mixture you made earlier. Mix on medium to high speed till mixture comes together and is smooth.
- Put cookie dough in to an air tight container and place in refrigerator till dough is firm and easy to work with (at least 1 hour).
- Preheat oven to 325°F. Line cookie sheet with parchment paper.
- Scoop with a 1 Tablespoon cookie scoop. Press down cookie with palm of your hand, just enough to flatten slightly.
- Bake at 325°F for 8-10 minutes.
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