Preheat the oven to 180C/350F. In a stand mixer with the dough hook attached, add the cold butter, almond flour, oat fiber, erythritol, stevia and sea salt. Start the stand mixer …
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The chips provide a little bit of crunch before they melt away in your mouth. A simple list of ingredients (butter! flour! sugar! salt!) really lets the flavors of both the butter and the peppermint shine. Peppermint shortbread cookies are great with a cup of coffee or tea. Who knows — Santa might even dig a few with his milk.
All you need to make low carb shortbread cookies are 5 ingredients: Almond flour – this refers to ultra-fine almond flour, golden-white in color. Don’t use almond meal for keto cookie recipes. The texture of your cookies will be dry and grainy. Want to learn how to choose your keto flours?
These shortbread cookies bake up crisp around the edges with a soft, buttery center. They’re studded with peppermint baking chips, although you could use chopped peppermint bark or crushed candy canes too. Once the cookies have cooled, you’ll dip them in white or dark chocolate.
These peppermint sugar cookies are more like a shortbread cookie than a sugar cookie. They are light and flaky, and the peppermint flavor is not overwhelming. The addition of crushed candy canes makes them perfectly festive. Use peppermint extract. Do not use mint or spearmint extract, unless you want your cookies to taste like toothpaste!