Low Carb Chocolate Mint Snaps (Spritz Cookie)

I hate to do this to the industrious Girl Scouts peddling their wares right now but, if you like their Thin Mint Cookies, then you’ll love my amazing gluten free, low carb, sugar free version just as much! I mean, really...chocolate and peppermint, what’s not to love? The addition of a small amount of arrowroot starch is the secret ingredient that gives these cookies their crispy crunch. (Right out of the oven, they’ll be soft, but will crisp up upon cooling.) To make these beautifully shaped cookies, I used a cookie press (spritz cookie press), but that’s completely optional. If you don’t have one, just roll the dough into balls and then flatten with your hand. That works just as well. Refreshing and bursting with cool mint flavor, these cookies are one of my new favorites!

Low Carb Chocolate Mint Snaps (Spritz Cookies)

Makes about 32 cookies

1-1/2 cups almond flour

2 tablespoons coconut flour

1/4 cup unsweetened cocoa powder

1 tablespoon arrowroot starch

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup butter, softened (4 oz or 1 stick)

1/2 cup granulated erythritol sweetener

3/4 teaspoon stevia powder (I used SweetLeaf brand)

1 large egg

1/4 teaspoon peppermint extract, or to taste

About 1/4 cup sugar-free chocolate chips, enough for 5 chips per cookie (I used Lily’s brand)

1. Preheat oven to 325 degrees Fahrenheit. Line two cookie sheets with silicone pan liners or parchment paper. (Note: If you plan to use a cookie press and don’t have silicone liners, omit the parchment paper and leave the cookie sheets ungreased for easier dough release from the press.) Set pans aside.

2. In a medium mixing bowl, sift together the almond flour, coconut flour, cocoa powder, arrowroot starch, baking powder and salt. Stir with a fork to combine and remove any lumps. Set aside.

3. In a large mixing bowl and using a handheld or standing electric mixer, beat the softened butter until fluffy. Add the erythritol and stevia and beat until creamed together and well combined. Add egg and peppermint extract and beat again until combined. Gradually add the flour mixture into the butter mixture and beat until well incorporated.

4. Fill your cookie press and, with the desired disks, press cookies onto the cookie sheets. If you don’t have a cookie press, roll dough into 1-inch balls and flatten with your hand until the dough is about 1/4-inch thick. Top each cookie with 5 sugar free chocolate chips in any pattern you desire.

5. Bake for 12-14 minutes or until the bottoms are lightly browned. Allow cookies to cool on the pan for a few minutes, then transfer them to a wire rack to cool completely. They will crisp up as they cool. Store at room temperature in an airtight container.

Nutritional Information per cookie: 69 calories, 4.5 g carbohydrate (1.4 g dietary fiber, 0.2 g sugars, 3.4 g sugar alcohols), 6.3 g total fat (2.1 g saturated fat, 0 g trans fat), 13 mg cholesterol, 49 mg sodium, 18.4 mg calcium, 41 mg potassium, 1 mg iron, 97 mg Vit A, 1.7 g protein. Net carbs per cookie: 3.2 grams

Recipe and photos by Kathy Sheehan, copyright 2018

All rights reserved. Please do not duplicate without the author’s permission.