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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 :)
Prep Time 10 mins
Cook Time 8 mins
Course Dessert (THM S)
Servings 30 people


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


  • 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


*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