Low Carb Dark Chocolate Peppermint Cookies Recipe

For the cookies‍

1. In a heatproof bowl, melt together the chocolate and butter over barely simmering water (or use a heatproof, microwave-safe bowl and melt very carefully in 20-second increments). Set aside to cool.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine the egg and allulose. Whip the mixture on high speed for 5-7 minutes; it will become very light and thick.
3. Using a rubber spatula, fold the slightly cooled melted chocolate mixture into the egg mixture. (If it’s too hot, it will cook the egg.) Fold in the coconut flour mixture, followed by the vanilla and peppermint extracts.
4. Scoop the cookies onto the prepared baking sheet and flatten slightly with the bottom of a glass. Bake at 325℉ for about 10 minutes, rotating the pan halfway through baking time for even baking. Let cookies cool completely on the pan before topping and storing.

For the optional topping:

1. Return to your heatproof bowl over barely simmering water. Combine dark chocolate and 1 tbsp butter in the bowl. Stir until melted and smooth, then stir in the vanilla extract.
2. One at a time, spread OR drizzle (whichever you prefer) a thin coating of the melted chocolate mixture over the top of each cookie. Sprinkle with a bit of crushed peppermint candy, if desired.
3. Store cookies in an airtight container for up to 3 days (for optimal freshness) or freeze for up to one month. Recipe makes about 20 cookies.