I used this recipe for low carb Frosted Almond Ricotta Cookies as a foundation for creating my Chocolate Mint Cookies. They are really simple to make and have a nice consistency. They are a soft, fudgy cookie, not crisp like a thin mint. My whole family likes both versions of this. They’d be just as good without the mint extract if you aren’t a fan of mint flavor. Just substitute vanilla instead.
Chocolate Mint Cookies
1 stick of softened butter
2/3 cup granular erythritol
2/3 cup Splenda (or 16 drops EZ Sweetz)
2/3 cup ricotta cheese
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
pinch of salt
3 ounces unsweetened chocolate
Allow all ingredients to reach room temperature. Preheat oven to 350 degrees.
Mix butter, erythritol, Splenda, egg, ricotta cheese, and vanilla extract. Combine almond flour, baking powder, baking soda, xanthan gum, and salt. Add flour mixture to wet ingredients. Melt chocolate and add to cookie dough. Mix thoroughly. Use a mini ice cream scoop to drop dough on a parchment lined cookie sheet. Wet the back of a teaspoon and use it to spread cookie dough. Bake for 10-12 minutes and allow to cool before adding frosting.
1 cup powdered erythritol
1/4 cup almond milk
1/4 tsp mint (or vanilla) extract
Slowly add almond milk to powdered sugar mixture. Stop when you reach desired consistency. Stir in extract and add to cooled cookies.
Store these in an airtight container after the frosting has a chance to set. I keep them in the refrigerator. Like most low carb baked goods, these are better the second day.
Makes 40 cookies with a net carb count of 1.5 each.