Craving the rich, indulgent flavors of chocolate mint cookies but want to stay within your low-carb or ketogenic diet? Double Chocolate Mint Cookies are here to satisfy your sweet tooth without the carb overload. These decadent cookies combine dark chocolate, cocoa powder, and refreshing mint flavor, all while keeping carbs in check. Perfect for holidays, celebrations, or simply treating yourself, these cookies are as indulgent as they are easy to make.
In this article, we’ll guide you through making these keto-friendly cookies, discuss their nutritional benefits, and provide tips for customization to suit your taste preferences. Let’s dive into the world of guilt-free baking!
Why Choose Double Chocolate Mint Cookies?
Traditional chocolate mint cookies often rely on sugar-laden chocolate chips and refined flour, making them incompatible with a ketogenic or low-carb lifestyle. By using almond flour, sugar substitutes, and sugar-free chocolate chips, you can enjoy all the creamy, minty goodness while staying within your dietary goals. Here’s why this recipe stands out:
Benefits of Double Chocolate Mint Cookies:
- Low in Carbs: Uses almond flour and sugar substitutes instead of wheat flour and refined sugar.
- High in Healthy Fats: Packed with fats from almond flour, eggs, and dark chocolate.
- Perfect for Any Occasion: Captures the essence of classic chocolate mint cookies with a keto-friendly twist.
- Customizable: Easily adapt the recipe to suit your flavor preferences or dietary needs.
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy days or last-minute cravings.
Ingredients Breakdown
To create Double Chocolate Mint Cookies , let’s break down the key components:
1. Dry Ingredients
These replace traditional flour and sugar:
- Almond Flour: Adds richness and keeps the cookies gluten-free and low-carb.
- Cocoa Powder: Infuses the cookies with deep chocolate flavor.
- Sugar Substitute: Erythritol, monk fruit, or stevia replace traditional sugar.
- Baking Powder: Provides lift and structure.
2. Wet Ingredients
These bind and enrich the cookies:
- Eggs: Provide structure and moisture.
- Melted Butter or Coconut Oil: Adds richness and enhances texture.
- Vanilla Extract and Mint Extract: Enhance the overall flavor profile.
- Heavy Cream (Optional): Adds creaminess and moisture.
3. Chocolate Chips
This adds extra chocolatey goodness:
- Sugar-Free Dark Chocolate Chips: Infuse the cookies with melty pockets of chocolate.
Step-by-Step Recipe Guide
Here’s a detailed guide to creating Double Chocolate Mint Cookies that will leave you craving more.
Servings: 12 cookies
Preparation Time: 10 minutes
Baking Time: 10-12 minutes
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or other keto-friendly sweetener)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1/2 tsp mint extract
- 1/4 cup sugar-free dark chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the Dry Ingredients:
- In a mixing bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, and salt.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the eggs, melted butter or oil, vanilla extract, and mint extract until smooth.
- Combine the Dough:
- Gradually add the wet ingredients to the dry ingredients, mixing until the dough comes together.
- Fold in the sugar-free chocolate chips.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingers.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Nutritional Information
Per cookie (based on 12 cookies):
- Calories: ~120-150
- Total Carbs: ~6g (Net Carbs: ~3g)
- Protein: ~4g
- Fat: ~10g
- Fiber: ~3g
This makes Double Chocolate Mint Cookies a satisfying, low-carb treat that fits perfectly within a ketogenic or low-carb diet.
Tips for Success
- Use Fresh Ingredients: Freshly grated cocoa powder and high-quality mint extract make a noticeable difference in flavor.
- Don’t Overbake: The cookies will firm up as they cool, so remove them from the oven when they’re still slightly soft in the center.
- Experiment with Add-Ins: Add chopped nuts, shredded coconut, or crushed peppermint candies for extra texture and flavor.
- Store Properly: Keep the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Customization Ideas
One of the best things about this recipe is its versatility. Here are some ideas to tailor it to your liking:
- Add Layers: Swirl in sugar-free peppermint frosting for extra minty flair.
- Boost the Flavor: Add a pinch of espresso powder to enhance the chocolate flavor.
- Gluten-Free Option: This recipe is naturally gluten-free, but ensure all packaged ingredients are certified gluten-free if needed.
- Dairy-Free Version: Use coconut oil and dairy-free chocolate chips for a plant-based alternative.
Final Thoughts
Double Chocolate Mint Cookies are the ultimate solution for indulging in a rich, chocolatey dessert without derailing your low-carb lifestyle. With their deep cocoa flavor, refreshing mint notes, and customizable options, these cookies satisfy even the pickiest eaters. Whether you’re serving them at a dinner party, gifting them to a friend, or simply enjoying a treat after dinner, this recipe delivers big flavor in every bite.
Whether you’re hosting a casual gathering, feeding your family, or simply craving a comforting dessert, this dish proves that healthy eating doesn’t have to mean sacrificing taste. Plus, its adaptability ensures that everyone—regardless of dietary preferences—can enjoy a serving.
So grab your ingredients, fire up your oven, and get ready to indulge in a treat that’s as satisfying as it is keto-approved. Trust us—once you try these Double Chocolate Mint Cookies, you’ll never miss the carb-heavy originals!
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Double Chocolate Mint Cookies: A Low-Carb Treat with a Cool Twist
- Total Time: 30 mins
Description
Indulge in rich chocolate and refreshing mint flavors, heavenly!
Ingredients
2¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled
1 teaspoon baking soda ½ teaspoon salt ¼ cup plus 2 tablespoons natural unsweetened cocoa powder
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar ¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs 2 cups semi-sweet chocolate chips
¾ cup mint chips
Instructions
In a large bowl, combine the flour, baking soda, and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar, and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days.
Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: About 4 dozen
- Calories: 125
- Fat: 6g
- Carbohydrates: 17g
- Protein: 1g