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The Ultimate Guilt-Free Chocolate Mint Treat: Keto Chocolate – vegetarian recipe
Stav Kogan

The Ultimate Guilt-Free Chocolate Mint Treat: Keto Chocolate Mint Cookies

What if you could enjoy the decadent flavor of rich, dark chocolate and cool, refreshing mint without the sugar crash? These Keto Chocolate Mint Cookies are your answer. Made with absorbent coconut flour and naturally sweetened, they're a perfectly chewy, guilt-free treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 40 cookie
Calories: 30
Ingredients Method Nutrition

Ingredients
  

  • What You'll Need
  • 1 3/4 cups (196 g / 6.9 oz) coconut flour
  • 1/3 cup (32 g / 1.13 oz) unsweetened cocoa powder
  • 1/4 cup (48 g / 1.69 oz) granulated stevia or erythritol blend
  • 1 teaspoon (4 g / 0.14 oz) baking powder
  • 1/4 teaspoon (1.5 g / 0.05 oz) salt
  • 1 large egg, slightly beaten
  • 2 tablespoons (28 g / 0.99 oz) butter, melted
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) vanilla extract
  • 2 teaspoons (10 ml / 0.3 fl oz) mint extract
  • for Perfect Cookies
  • Coconut flour is extremely absorbent. The dough will seem dry but resist adding extra liquid. Let it rest for a minute to fully hydrate before scooping.
  • For an extra decadent treat, fold in 1/4 cup (960 ml) of sugar-free chocolate chips before portioning the dough.
  • These cookies are delicate when warm. Letting them cool almost completely on the baking sheet is crucial to prevent them from crumbling when you move them.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days. They firm up and develop even more flavor overnight.

Method
 

  1. Step-by-Step Directions1.
  2. Preheat your oven to 300°F / 150°C.
  3. Line two baking sheets with parchment paper.
  4. In a large bowl, whisk together the coconut flour, cocoa powder, stevia, baking powder, and salt until well combined.
  5. In a separate small bowl, mix the slightly beaten egg, melted butter, vanilla extract, and mint extract.
  6. Pour the wet into the dry and mix until a thick, cohesive dough forms. The dough will be dense due to the coconut flour.
  7. Use a small cookie scoop or a tablespoon to portion the dough, rolling it into balls and placing them on the prepared baking sheets about 2 inches apart.
  8. Gently flatten each ball with the palm of your hand or the bottom of a glass.
  9. Bake for 15 minutes, or until the edges are firm. The centers will still be slightly soft.
  10. Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition

Calories: 30kcalCarbohydrates: 1.5gProtein: 0.5gFat: 1.5g

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