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Fudgy Mint Chocolate Chunk Cookies: Grain Free, Gluten Free, Sugar Free, Low Carb

I’ve been craving chocolate like it’s my job lately. A recent trip to Trader Joe’s had me stocking up on Simply Lite sugar free chocolate bars, so I thought I’d try to come up with something chewy with some seriously chocolate chunks. The result: oh, yum. Just…yum.

These cookies come together perfectly so long as you leave your dough sit to thicken for awhile. You can bake it immediately, but the cookies come out much more fragile and are not as easy to handle (although they’re still yummy). Be sure to let that dough thicken for 10 minutes before you bake them!
This is another recipe where I say polydextrose fiber  is pretty much irreplaceable. It lends a fudgy texture that can’t be done with only almond/coconut flours. It’s cheap and nearly completely fiber, so it doesn’t add much in the way of carbs, either. Enjoy!

Fudgy Mint Chocolate Chunk Cookies


Ingredients:

  • 1 C almond flour
  • 2 T coconut flour
  • 1/4 C Polydextrose fiber
  • 1/4 C unsweetened cocoa powder
  • 1/2 C brown sugar substitute (I used Ideal Brown)
  • 1/2 C Swerve (or granulated erythritol)
  • 2 eggs
  • 7 T butter, softened
  • Tiny pinch of salt
  • 1/4 tsp. baking soda
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure peppermint extract (omit if you don’t want mint-chocolate)
  • 1/2 C sugar free dark chocolate chips (or a chopped up sugar free chocolate bar, like I did)
Directions:
 
1. Preheat oven to 375 degrees and line cookie sheets with parchment paper. Grease the parchment paper lightly with nonstick spray (preferably coconut oil spray).
2. In a large bowl, combine almond flour, coconut flour, polydextrose fiber, cocoa powder, brown sugar substitute, Swerve, salt and baking soda. Whisk these dry ingredients together until well mixed.
3. Beat in eggs, extracts and softened butter until a thick dough is formed, then mix in chocolate chips by hand.
4. Allow dough to sit on the counter for about 10 minutes to thicken.
5. Scoop dough into one-inch balls onto cookie sheets, about 2 inches apart from each other. Bake on the middle rack for approximately 10 minutes or until cookies are no longer wet looking.
6. Cool cookies on the pan for 10-15 minutes before attempting to remove them as they’re very fragile but firm up as they cool. Cool the rest of the way on a dry towel or cooling rack. Enjoy!
Makes about 28 cookies.
Nutrition (1/28TH OF RECIPE): 80 calories, 5 g carbs, 3 g fiber (2 g net carbs), 7 g fat, 2 g protein

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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