I’m having such a fun time trying out these new Lily’s chocolate chips 😉 Chocolate mint chip cookies were one of my favorites growing up & it was fun to recreate them THM style. I’m a chocoholic so to have an on plan mint chip cookie is a dream come true!! My oldest son said they’re his new fave 😉 You can cook them fully or undertook them a bit & they have more of a chewy brownie consistency.
Chocolate Mint Chip Cookies (THM S, low-carb, keto)
This chocolate-mint cookie is sure to be a hit anytime of the year & will give you the chocolate fix you're craving 🙂
Ingredients
Cream Together:
- 3/4 c. brown sugar substitute Swerve is my favorite brand
- 1/2 c. + 1 T. gentle sweet
- 1 c. softened butter
Wet Ingredients:
- 2 eggs
- 1 t. vanilla
Dry Ingredients:
- 1/2 c. unsweetened cocoa powder
- 1/4 t. salt
- 1 c. baking blend
- 1 c. almond flour
- 1/2 c. oat fiber *
- 1 t. baking soda
- 7 oz. Lily's Mint Chocolate Chips
- 1/2 c. + 1/4 c. Lily's White Chocolate Chips
Instructions
- Preheat the oven to 350
- Cream together the butter & sweetener
- Add in the eggs & vanilla
- In a separate bowl, mix together the dry ingredients, including all of the mint chips & 1/2 c white chips
- Add the dry ingredients in with the wet until well combined
- Spray 2 cookie sheets with coconut or olive oil spray
- Scoop cookie dough out with small cookie scoop or simply spoon 1 T. of batter at a time onto the cookie sheet
- Once you have a dozen, flatten the dough with your fingers or palm of your hand
- Bake for 4 minutes while scooping cookie dough onto the 2nd cookie sheet
- After 4 minutes, turn the 1st pan around & bake 4 additional minutes, put the 2nd pan in for 4 minutes & repeat this process until all of the batter is gone **
- Let cookies cool for about 2 minutes & then press a few white chips into the warm cookies. The white chips you put inside the cookies will melt & usually turn transparant so it's fun to add some more on top
Notes
*If you don't have oat fiber, simply use another 1/2 c. of almond flour or baking blend. I find that oat fiber makes the cookies softer
**If you'd like more of a fudgy brownie type cookie, then only bake for 5 minutes in total vs. 8 minutes
Have you tried the new Lily’s mint chocoalte chips? What about the butterscotch ones? If you missed my post last week, I re-created butterscotch cookies that are so yummy! Here’s the recipe: The Best Butterscotch CookiesÂ
I think I messed these up. Haha. I didn’t know what baking blend was so I did an almond flour/sweetener mix. They definitely didn’t bake right. I’m still going to eat them and try again another time.
I do like the texture of the baking blend and almond flour. You can make your own baking blend as well. https://www.briana-thomas.com/brianas-baking-mix/ They still should be edible with just almond flour though even if the texture isn’t as good.