The holidays are coming and for some reason, I think of mint as a holiday flavor. Maybe it’s the candy canes…
Whatever the reason, these minty cookies are a great addition to your low carb holiday baking! You can even add some food coloring to a little granular erythritol to sprinkle on top for a more decorative look.
You can use powdered erythritol in the batter, but I ran out and found the granular works fine in this recipe. Yum! 8+d
Soft Minty Cookies
2 tablespoons salted butter
1/8 cup sugar-free Da Vinci Creme De Menthe syrup
1 large egg
1 tablespoon Fiberfit Liquid (or other sweetener = 1/2 cup sugar)
1/4 teaspoon mint extract
1/4 teaspoon vanilla
1/8 cup granular erythritol
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 cup almond meal (or almond flour)
1/4 cup coconut flour
Preheat oven to 375. Spray or oil a silicone mini tartlet silicone pan (or use a cookie sheet). Set aside.
In a medium microwavable bowl, melt the butter by microwaving for about 30 seconds. Whisk in the liquid ingredients in the order listed.
Whisk in the erythritol, baking powder, salt, and almond meal, in that order. Stir in the coconut flour with a spoon. Continue stirring until no lumps remain and the batter gets thick.
Divide batter evenly into 6 tartlet cups (or into 6 approx. 2 1/2″ rounds on cookie sheet). Pat with your fingers until evenly flattened.
Bake for 13 minutes or until lightly browned. Turn tartlet pan upside down over a plate to remove cookies. Cool the cookies for a few minutes upside down.
These can be eaten warm or cooled completely. They will stay soft either way. The entire recipe (using my ingredients) contains about 4 net carbs.