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December 22, 2010

Chocolate Peppermint Cookies (Low Carb and Gluten Free)

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I’ve been absolutely surrounded by amazing Christmas cookies lately. Some I’ve made myself, some are from friends and neighbours, and some I’ve just ogled online. It’s been pretty hard to resist temptation and I have to confess, I’ve had a nibble here and there. Nothing too out of control, so I’ve managed to keep my blood sugars in check, but it is rather frustrating to be so surrounded and not to eat. Water, water, everywhere, nor any drop to drink. Yesterday, I decided to remedy the situation and make some cookies that I could indulge in without having to worry about how my pancreas might (or might not) respond.

The inspiration for these cookies came from my blogging friend, Lora, of Cake Duchess fame. She’d made some lovely Chocolate Mint Thumbprints a few weeks ago that instantly had me scheming to make a low carb version. Obviously, I couldn’t really use any of her recipe to formulate my own, as it was filled with flour, sugar and white chocolate. But I thought that the base of my Pecan Turtle Cookies would make a good thumbprint, and I figured I could invent a minty buttercream-type filling. This go round, I added a little instant coffee to the cookie batter, to intensify the chocolate flavour (but not so much that you can actually taste the coffee).

To make them look a little more festive, I wanted some sort of sprinkle on top. I probably could have sparingly used some regular sprinkles, so as not to up the carb count with the sugary decorations. But I had another idea in mind. This past weekend, while decorating gingerbread men with my kids, I’d made a little of my own red sanding sugar simply by adding a little red food colouring to coarse sugar. So I decided to attempt the same with granulated erythritol.

The Results: Well, I’d been wrong about the chocolate base making good thumbprints. The consistency just wasn’t right and the little holes I made filled in as they baked. So I had to spread the peppermint icing on top, rather than fill the cookies with it, but beyond that, they are wonderful. Santa would never know that you were trying to put him on a diet if you put these cookies out for him on Christmas Eve! And I am particularly proud of my red sanding erythritol. It worked perfectly and definitely jazzed up a rather plain-looking cookie.

Chocolate Peppermint Cookies – base cookie adapted from Tiana Coconut

Cookie:
1/4 cup coconut oil or butter
1/3 cup cocoa powder
1/2 tsp instant coffee granules
3 eggs
1/4 cup granulated erythritol
1/4 tsp salt
1/4 tsp vanilla extract
12 drops stevia extract
1/4 cup sifted coconut flour

Icing:
1 oz cream cheese, softened
3 tbsp coconut oil, softened but not melted (could use butter but icing won’t be bright white)
3 tbsp powdered erythritol
1 tbsp heavy cream
8 drops stevia extract
1/4 tsp peppermint extract

Sprinkles:
1 tsp granulated erythritol
a scant drop red gel food paste

For the cookies, preheat the oven to 350F and line a baking sheet with parchment paper.

Melt butter or oil in a small saucepan over low heat and stir in cocoa powder and coffee granules until thoroughly combined and mixture is smooth.

In a medium bowl, beat eggs, erythritol, salt, vanilla and stevia together. Beat in cocoa mixture until thoroughly combined. Whisk coconut flour in until there are no lumps. Let batter rest for 4-5 minutes until slightly thickened.

Drop batter by spoonful onto prepared baking sheet. Bake 10-12 minutes, or until top is set. Remove from oven and let cool completely on baking sheet.

For the icing, beat cream cheese and coconut oil together until smooth. Beat in powdered erythritol, cream, stevia and peppermint until smooth.

For the sprinkles, mix granulated erythritol and food colouring together in a small bowl. Use the back of a fork to grind colour into crystals. Once it is coloured to your liking, let sit for an hour or so to dry out.

Spread each cooled cookie with some mint icing, and sprinkle with red erythritol crystals.

Makes 16 cookies. Each cookie has 8.5g total carbs, but only 3g if you subtract erythritol.

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Filed Under: Cookies, Gluten Free, Low Carb

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Chef Chuck says

    December 22, 2010 at 12:40 pm

    Yumm… I love chocolate and mint! These are so festive! Merry Christmas 🙂

    Reply
  2. Joanne says

    December 22, 2010 at 1:09 pm

    I've fallen in love with the chocolate and peppermint combination this holiday season so these sound just wonderful to me! I'm so glad you've found a way to have your cookies and eat them too!

    Reply
  3. Charlie @ SweetSaltySpicy says

    December 22, 2010 at 1:09 pm

    I never made cookies with icing! Don't know why since I love icing, and this one sounds yummy ;).

    Reply
  4. Bridget says

    December 22, 2010 at 1:14 pm

    Thanks again for all the gluten free blog suggestions! I sent them all to my friend, she was excited to see so many 🙂 These cookies look beautiful!! Yes I think I'll be happy when cookie season is over, I've definintely been eating more sweets lately…

    Reply
  5. Stella says

    December 22, 2010 at 1:50 pm

    Pretty, Carolyn! And I love the red erythritol-that's such a cool idea;-)

    Reply
  6. Lizzy says

    December 22, 2010 at 1:55 pm

    So pretty and festive!!! Peppermint just screams holiday…yum.

    Reply
  7. Stephanie says

    December 22, 2010 at 2:09 pm

    You are so creative with your food-dyed sugar! 🙂 These look super cute, too. Gosh, I feel so lucky to be surrounded by such awesome chick cooks — WE ROCK!!

    Reply
  8. Evan @swEEts says

    December 22, 2010 at 2:30 pm

    When I made my thumbprints the print I made filled in as they baked as well, I just re-did it while they were still warm so the indent stayed. No matter what, these look great.. love the peppermint icing. I hope you have a lovely holiday Carolyn!

    Reply
  9. Cake Duchess says

    December 22, 2010 at 2:31 pm

    Gluten-free and gorgeous! Thumbprints are tricky. I'm happy you made these instead as they are just beautiful!! Thank you for mentioning me Carolyn:) xoxo

    Reply
  10. Diethood.com says

    December 22, 2010 at 2:55 pm

    The photos look amazing…I can eat up the cookies with my eyes! 🙂 Great recipe, as always!

    Reply
  11. Belinda @zomppa says

    December 22, 2010 at 2:59 pm

    Well, these turned out nicely! I'm going to start the baking today…about time!

    Reply
  12. Ang says

    December 22, 2010 at 3:02 pm

    I love it!! You always give me such good ideas and how to low carb something. I hope I have time to make these before Christmas:)

    Reply
  13. claire says

    December 22, 2010 at 3:56 pm

    perfect combo! YUM-Mint and choc!

    Reply
  14. ravienomnoms says

    December 22, 2010 at 5:33 pm

    They look great and so Christmas-ish haha

    Reply
  15. Sandra says

    December 22, 2010 at 5:37 pm

    As always.. beautiful and they look so tasty!

    Reply
  16. Sophie says

    December 22, 2010 at 6:43 pm

    MMMMMMMM,..Your gf cookies look incredibly appetizing & fab too!

    MMMM,..Merry Christmas to you & your family!!

    Happy times!

    Reply
  17. Sommer J says

    December 22, 2010 at 9:43 pm

    Looks fabulous! Love reading about your gluten-free adventures!

    Reply
  18. Sugar Free Low Carb says

    December 22, 2010 at 10:50 pm

    I never thought of adding color to erythritol. It does make it more festive. Thanks for the tip!

    Reply
  19. thatshowiroll says

    December 23, 2010 at 3:24 am

    I love the chocolate and peppermint combination. Those look fabulous. Surely taste as good too.

    Reply
  20. Lindsey @ Gingerbread Bagels says

    December 23, 2010 at 12:29 pm

    Wow you are so talented when it comes adapting cookies to make them low carb for you. Your cookies look absolutely beautiful and I especially love your sprinkles on top. What a great idea to make red sanding erythritol in place of sprinkles! 🙂

    Reply
  21. Island Vittles says

    December 23, 2010 at 4:20 pm

    These look delicious! It`s getting very hard to tell gluten-free baking from the rest! And yes, your homemade sprinkles“ are fabulous! Merry Christmas Theresa

    Reply
  22. Anne H says

    December 23, 2010 at 4:34 pm

    You had me at Low Carb!

    Reply
  23. Lola says

    December 23, 2010 at 4:42 pm

    OMG! Those look amazing! I'm totally going to make these for Christmas.

    Reply
  24. BakingWithoutABox says

    December 23, 2010 at 7:25 pm

    I read this three times and still failed to comment. Such a bad friend! Hope you and your family get to feeling better as soon as possible!!

    Reply
  25. WizzyTheStick says

    December 23, 2010 at 7:56 pm

    Cookies are not so much a part of my Christmas tradition. Still as you point out I love ogling all the fabulous recipes of other bloggers. These look fabulous

    Reply
  26. farida says

    December 25, 2010 at 3:03 am

    Delicious chocolate with peppermint so yummmy, my son love chocolate. thanks so much for your recipe.

    farida
    http://faridawinarni71.co.cc
    http://kitchensuperfood.com

    Reply
  27. Dina says

    December 25, 2010 at 3:08 am

    these sound yummy!

    Reply
  28. Amy Bakes Everything says

    December 26, 2010 at 1:54 am

    Dang I wish I would have read this before Christmas and put this on the cookie tray! I totally dig chocolate and mint. The sprinkles rock!

    Reply
  29. Imwaytoobusy says

    December 26, 2010 at 5:30 am

    That frosting looks perfect! I bet these were delicious. I am loving the chocolate + peppermint combo this winter!

    Reply
  30. blackbookkitchendiaries says

    December 26, 2010 at 8:45 pm

    this looks so good…yum! thanks for sharing this and have a happy holiday:)

    Reply
  31. Judy says

    January 23, 2013 at 11:04 pm

    I made these tonight — really good!! They’re already going fast…next time I think I’ll double the recipe. I’ve really enjoyed your blog. Thanks for all the great recipes!

    Reply
  32. Courtney says

    December 10, 2013 at 12:12 am

    How many carbs per serving and what is the serving size. I may try these for Christmas.

    Reply
    • Carolyn says

      December 10, 2013 at 7:22 am

      At the bottom of the recipe, I indicate how many carbs and how many cookies.

      Reply
  33. Elizabeth says

    April 5, 2017 at 12:06 pm

    Do you have the nutritional info, beyond the carb count (fat, protein, fiber)? Thank you. Made them without the peppermint candy and they are perfect for that sweet craving.

    Reply
    • Carolyn says

      April 6, 2017 at 8:54 am

      Not for these but you could put the ingredients into my fitness pal.

      Reply
  34. Holly says

    December 22, 2020 at 9:38 am

    Hi! I don’t currently have any stevia drops. What would you recommend using in place of those? Thanks!!!

    Reply

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