Saturday, December 4, 2010

Mint Chocolate Chip Cookies

This is the first of Christmas Cookies I've made this year, and I hope to find more good ones to share.  This was inspired actually by a recipe on allrecipes.com.  It looked so good that I knew I had to find a way to low carb it!  It actually wasn't too hard to do.  So this recipe is low carb and gluten free.


                      

Low Carb Mint Chocolate Chip Cookies


Serving Size  : 16    

2         cups  almond meal, blanched
1/2      cup  Splenda -- granulated
1/2      teaspoon  baking soda
16       packets  Truvia (or 2/3 cup equivalent to sugar)
1/4      cup  butter -- softened
1         egg
1/2     teaspoon  mint extract
6        drops  green food coloring
5        squares  Lindt 85% Cocoa Bar -- chopped into small pieces

Mix almond meal, Splenda, Truvia and baking soda together in a medium bowl.   Mix in softened butter, egg, mint extract, food coloring, and stir and mix well until it forms a soft dough.  Stir in chopped chocolate bar.

Measure 1 TB. of dough, roll into a ball in your hand, and place on parchment lined cookie sheet. Should make 16 balls.

Preheat oven to 350 degrees F. and bake for 10 to 12 minutes.  Let cool on pan.  Serve.

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Per Serving: 110 Calories; 12g Fat (70.7% calories from fat); 3g Protein; 7g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 74mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat.

NOTES : 2 grams useable carbs per cookie



10 comments:

  1. These look fun! I love the color. I think I will switch the sweeteners and bake some for my scd boy.

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  2. They really taste good to us. Hope you like them! I said 4 drops of food color in the video but it is supposed to be 6. I need to change that.

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  3. Hey Ginny, I am doing a newsletter featuring green foods. I would love to include these cookies. If you give your permission, I will give you all the credit and add a link to your blog. It mails out Wednesday, so let me know. Thanks. Lisa

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  4. You are the greatest. I am so glad you are going to be in the next Low Carb Friends cookbook.

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  5. Baked these tonight. Wow. I had purchased some 0 carb cookies on line for a pretty penny, these kick there behind. They are worth the 2 carb difference. I did use 90% coco chocolate by mistake but was still ok as long as you don't lick the chocolate off your fingers, you must have the rest of the cookie to offset the bitter. Thank you for indulging my sweet tooth.

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    Replies
    1. Thanks for sharing with us Bobbi! I'm so glad you enjoyed them! :)

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  6. Nothing better than mint and chocolate! I will definitely give these a try!

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