WebLow Carb Chocolate Peppermint Cookies Ingredients 1 1/2 cups almond flour Sweetener equivalent to 2/3 cup sugar 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1 large egg 1/2 cup butter, melted 1 tsp peppermint extract 1/2 tsp vanilla extract 1/4 cup sugar-free white chocolate chips 3 ounces sugar-free dark chocolate, chopped
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WebNext add in your softened butter, vanilla, peppermint extract and egg. Mix together with a hand mixer to combine ingredients. Add your white chocolate chips and combine with a spatula. Using a 2 tablespoon cookie scoop, scoop out onto baking sheet 2 inches apart. Should make about 12 cookies.
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WebIn a medium sized mixing bowl whisk together the egg whites, vanilla, and peppermint extract. Add in the dry ingredients and mix until a very thick batter forms. Add the chocolate chips …
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WebInstructions. Preheat oven to 325° F. Line two baking sheets with parchment paper or cover with silicone baking mat and set aside. In a medium bowl beat egg until frothy. Add butter, sweetener and extracts …
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Web10 Sugar-Free Peppermint Candies Crushed Instructions In a large mixing bowl, cream the butter, sugar substitute, and almond butter until the sweetener has begun to melt. Add the eggs and vanilla and mix …
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WebDirections. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and …
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Web6 candy canes crushed. Preheat oven to 350 degrees. Combine butter, sugars, eggs, extract and beat until it just combines. Add flour, stir in chocolate chips. Use a cookie scoop to scoop dough (I used a small sized scoop, yielding about 5 dozen). Dip tops of each scooped dough into crushed the peppermint candy.
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WebInstructions. In a large bowl, whisk together the egg with the sweetener. Add the coconut oil, almond butter, maple syrup, vanilla, peppermint extract and stir mix until smooth. Add the almond flour, coconut flour, cacao powder and salt and stir until combined.
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Web1 cup ( 180g ) chocolate chips, melted*** Instructions In a food processor or blender, process the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter). Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough. Add the cacao nibs, and blend briefly to mix them in.
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WebChocolate Cookies ½ cup butter softened ½ cup Swerve Sweetener 1 large egg room temperature ½ teaspoon vanilla extract 2 cups almond flour ⅓ cup cocoa powder 1 teaspoon baking powder ¼ teaspoon salt White Chocolate Filling 4 ounces sugar-free white chocolate chips ½ ounce cocoa butter chopped 1 teaspoon peppermint extract …
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WebBlend until the dough has just come together. Next, measure in the peppermint crunch and bittersweet chocolate chips. Use a rubber spatula or a wooden spoon to gently fold them into the cookie dough. Now, cover the bowl with plastic wrap, and pop it into the fridge. The dough needs to chill for at least 2 hours.
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Web1 cup sugar free chocolate chips 1 cup sugar free white chocolate chips 1-2 drops peppermint extract 1 sugar free candy cane crushed, Optional Instructions Line an 8 x 8-inch pan with parchment paper and set aside. In a microwave safe bowl or stovetop, heat up your chocolate chips until melted.
WebSet aside. In a separate large mixer bowl or the bowl of a stand mixer, combine the sugar and butter. Beat well until light and fluffy. Add the eggs and vanilla. Mix until combined. Fold in the white chocolate chips, peppermint bark chips, and the peppermint baking chips. Cover and chill for at least 30 minutes.
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WebIn a large bowl beat butter, eggs, sweetener and extracts until light and fluffy. Combine the almond flour, cocoa powder, baking soda and salt in a medium bowl. Stir into the butter mixture until well blended. Fold in the chocolate chips. Drop by rounded teaspoonfuls onto parchment lined baking sheets.
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WebBeat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth. Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips.