Nov 29, 2020 - These peppermint keto chocolate cookies are the perfect rich buttery-soft low carb paleo treat that is sure to please your taste buds! Pinterest. Today. Watch. Explore.
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Step 1: Begin by melting the coconut oil and adding the chocolate chips, stirring well so they melt evenly. This can be done by heating the coconut oil in a medium size sauce pan over medium low heat, or …
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If desired, refrigerate overnight or for a few days. When ready to cook, preheat the oven to 325 F. Fold the ziploc in half and roll the dough out from inside the bag until it takes up …
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Pour ½ teaspoon of the peppermint extract into the melted chocolate chips. Pour into a single layer and place in the refrigerator for 10 minutes. Place the white chocolate chips …
Add the vanilla and peppermint extract and beat for 1 minute more. In a small bowl combine the flour, baking powder, and baking soda. Mix them around so that all ingredients …
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How To Make Peppermint Cookies. Preheat oven to 375 degrees. Grease cookie sheet or line it with parchment paper. Place peppermint candies or candy canes into a …
How to make. STEP 1. Heat oven to 350°F. Line cookie sheets with parchment paper; set aside. STEP 2. Combine 3/4 cup sugar, butter, egg, vanilla and peppermint flavoring in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed.
· Salt: A pinch of salt enhances the overall flavor, but it won't make the cookies taste salty. · Candy canes: You'll need ½ cup crushed peppermint candy canes, plus a couple tablespoons for topping the cookies.
Melt your chocolate chips either in the microwave or in the top of a double boiler. When the chocolate is smooth, stir in the peppermint extract. How strong you want the peppermint flavor to be is a matter of personal choice, so feel free to adjust to your taste.
These cookies are delicious! I used Andes Peppermint Crunch instead of the round peppermint candies, and the cookies baked into perfect rounds that are soft and slightly chewy. This recipe is a keeper. I made a batch of these to take around on our annual Radio Flyer Death March of Holiday Cheer.