So I think this is going to be my last cookie recipe before the holidays. Well, maybe. I mean, probably. Sort of. I don’t know, it’s hard to say. I can neither confirm nor deny. Who knows how things will go? It’s just one of those things you really can’t predict.
Because my problem every year is that I have 18 billion ideas for low carb cookies and not nearly enough time to execute them all. And of all the ones I do actually find time to test out, I end up with not enough time in my calendar to actually post them all.
And every year I find that the closer we get to Christmas, the more people weary of keto Christmas cookies and want other things instead. Savoury things. Dinner things. Breakfast things. But enough with the damn cookies already, lady!
I love holiday baking!
I have several other cookie or cookie-like recipes in the hopper and I just don’t know how to get them all out to you before you’re sick of them.
Last year, I had a couple of really great recipes that got overlooked because I tried to post them too close to the big day. But on the other hand, I love holiday cookies so much, I love creating them and sharing recipes for them.
So to be very frank, while my mind tells me that this should be the last cookie recipe of the season, my heart tells me MORE MORE MORE! More cookies! Don’t ever give up on the cookies!
Classic battle between head and heart. Which one will win? Well, no matter what, I still vow to bring you the best recipes I can, whether or not they are cookies or dinner, cake or appetizers, sweet or savoury, there’s always something good going on around here.
How to make Keto Chocolate Peppermint Cookies
Whether or not these delicious Chocolate Peppermint Stars are the last of the cookies, you know they’ve got to be good. The dough is egg-free and quite easy to make. Here are my best tips for getting it right:
- Good almond flour. As with any keto cookie recipe, finely ground almond flour is essential. Coarser nut meals will make the cookies more fragile and more gritty.
- Cream cheese. There are no eggs in these, so cream cheese helps bind the dough and hold it together. Make sure it’s properly softened before trying to mix it in.
- Erythritol sweetener. If you want a crisp cookie, you need an erythritol based sweetener. Both allulose and BochaSweet will result in soft cookies that won’t firm up properly.
- Cool completely. Don’t try to move the cookies off the pan while they are still warm. They need to cool completely to firm up properly.
- Freeze 1 hour. This step helps tremendously when dipping the cookies, as the chocolate sets much faster. It makes the whole process much less messy!
- Cocoa butter. I highly recommend cocoa butter to help melt the chocolate for dipping. It always helps the chocolate melt more smoothly, and it thins it out a bit, making it easier to dip.
Oh and if you get tired of cutting them out? You can just roll the remaining dough into truffles that don’t even need to be baked. Just freeze and then dip! I’m betting a few of you will just turn the whole lot into truffles…
Chocolate Peppermint Stars
- Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter and peppermint extract. Sprinkle the cream cheese over the surface. Use a pastry cutter or two sharp knives to cut the cream cheese in until the dough looks unified and comes together easily.
- Turn the dough out onto a large sheet of parchment or waxed paper and pat into a rough circle. Top with another piece of parchment or waxed paper. Roll the dough out to about ¼ inch thick. Use a 3-inch star-shaped cookie cutter to cut as many stars as you can. Lift the cookies out carefully, using a knife or offset spatula to loosen, if necessary. Re-roll the dough and cut more cookies until the scraps are too small to roll out. (Any scraps can be rolled into truffles that don’t even need baking!)
- Bake 15 minutes, switching the position of the trays in the oven halfway through the baking time to ensure even baking. Remove and let cool completely. Then place the cookies in the freezer for at least 1 hour (helps make the coating process easier).
- In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the cocoa butter. Stir until melted and smooth. Stir in the peppermint extract.
- One at a time, drop the cookies into the chocolate and flip over with a fork to coat both sides. Remove and set on a pan lined with waxed paper. Sprinkle with a few holiday sprinkles, or crushed peppermints, if using. Repeat with remaining cookies and place in the fridge for 20 minutes or so to set the chocolate.
- To drizzle cookies with a little white chocolate, break up the white chocolate into a microwave safe bowl and add the coconut oil. Heat on high in 30 second increments, stirring in between, until smooth. Place in a ziplock bag with the very corner snipped of and decorate as desired.
Total fat: 11.17g
Calories from fat: 100
Total dietary fiber: 4.35g
Many thanks to Bob’s Red Mill for partnering with me to bring you this post!