Low Carb White Chocolate Peppermint Cookies

This holiday season, I’m having so much fun creating recipes that highlight my favorite white chocolate peppermint flavor! These cookies are so light, elegant and delicious. My low carb peppermint candy sprinkles (see recipe here) make them festive and fun, adding beautiful color and the distinctive taste of candy canes!

Low Carb White Chocolate Peppermint Cookies

Makes 24 cookies

1-1/2 cups finely ground almond flour (substitute sunflower seed flour or finely ground macadamia nut flour for low oxalate)

1/4 cup coconut flour

1/2 teaspoon baking powder

1/2 teaspoon xanthan gum powder

1/8 teaspoon salt

1/2 cup unsalted butter, softened (1 stick)

2/3 cup powdered erythritol sweetener

1 large egg, room temperature 

1 tablespoon coconut milk, room temperature 

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract (add an additional 1/4 tsp if not using peppermint baking chips)

2/3 cup sugar free white chocolate baking chips (if you have Lily’s peppermint flavor, that’s even better, see photo below)

1/2 cup Low Carb Peppermint Candy Sprinkles (see separate recipe here), divided

White Chocolate Glaze:

1 cup sugar free white chocolate baking chips

2 teaspoons refined coconut oil

1/8 teaspoon peppermint extract (omit if using peppermint flavored chips)

1. Before making the cookie dough, make a batch of Low Carb Peppermint Candy Sprinkles (recipe here); set aside. Preheat oven to 325 degrees F and position the racks in the center of the oven. Line two cookie sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the almond flour (or low oxalate flour substitute of your choice), coconut flour, baking powder, xanthan gum powder and salt; set aside.

3. Using an electric mixer, cream together the softened butter and powdered sweetener until light and fluffy. Add the egg, coconut milk and extracts and continue mixing until well combined.

4. Add the flour mixture and continue mixing until the dry ingredients are incorporated. Fold in the sugar free white chocolate chips and 1/4 cup + 2 tablespoons of the Low Carb Peppermint Candy Sprinkles until evenly distributed. (Save the remaining sprinkles to decorate the cookies later.)

5. Using a small cookie scoop, create 24 balls of dough and space them at least 2 inches apart on your prepared cookie sheets. Press down and flatten each ball with your hand until about 1/4 inch in thickness. (The cookies will not spread during baking.)

6. Bake in the preheated oven for 12-13 minutes, turning and switching the position of each cookie sheet in the middle of baking time. Bake until the edges are golden. Remove from the oven and allow the cookies to cool on the cookie sheets for at least 10-15 minutes before transferring them to wire racks to cool completely.

7. To make the glaze, place the baking chips and coconut oil in a microwave safe bowl and microwave for 15 seconds on high. Allow the chips to sit for a few minutes and then stir. If additional melting is needed, microwave in 6 second intervals. (You may also melt the baking chips in a double boiler over barely simmering water.)

8. Dip 1/2 of each cookie into the glaze and/or drizzle the glaze over the cookies. While the glaze is still wet, sprinkle with the remaining Low Carb Peppermint Candy Sprinkles. Allow the glaze to set before serving. (To hasten the process, you may refrigerate the cookies for 10 minutes.) Store cookies at room temperature for up to a week.

Note: This recipe, without the sprinkles and chips folded in, makes an excellent dough for rolling out and cutting with cookie cutters!

Nutritional Information per cookie: 120 calories, 3.8 g carbohydrate (1.7 g dietary fiber, 0.9 g sugars), 11.9 g total fat (4 g saturated fat, 0 g trans fat), 18 mg cholesterol, 55 mg sodium, 12.2 mg calcium, 40 mg potassium, 38 IU Vit A, 1.2 g protein. Net carbs per cookie: 2.1 grams

Photos and recipe by Kathy Sheehan, copyright 2020

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