Eggless Chocolate Peppermint Cookies
These rich and decadent chocolate-mint cookies are drizzled with a peppermint icing. They are low carb, keto, sugar-free and eggless!
Quick & Easy…
Many cookie recipes require chilling time. And as my kids say “it’s boring to wait!” But, these beauties are mixed in one bowl and ready to pop in the oven right away! They are ready to eat before you know it, which is great for when those sweet cravings hit.
Eggs are in thousands of baking recipes, but some people are allergic to them. It isn’t fair that they miss out on chocolate cookies, so I thought I would make these one without eggs.
Now, the best part about making this recipes without the addition of eggs is… my kids and I could safely the cookie batter straight out of the bowl!
Yes, you are about to read this right. There are only 6 ingredients you need to make these cookies.
- Butter – It’s important to have room temperature butter. If the butter is too hard as it won’t blend, and if it’s too soft then it will throw the consistency of the cookies off…but just in the middle is perfect. Note – I have not experimented with coconut oil in this recipe, but if you want to make them dairy-free and opt for room temperature coconut oil, let me know how they turn out.
- Powdered Erythritol – Any powdered sweetener will work, I just always have erythritol in my cupboards.
- Almond Flour – I bake with almond flour (almost all the time) since it gives a lot of my recipes that perfect texture. If you have a nut intolerance, then you can make your own sunflower flour by placing sunflower seeds in a food processor and pulsing them several times, until it resembles flour.
- Unsweetened Cocoa Powder – This is rich. Therefore, I only use 20g (1/4 cup) of it in this recipe. However, if you like your desserts super rich, add an extra tablespoon to really intensify that chocolate flavour.
- Peppermint Extract – Ok, these cookies are chocolate and peppermint flavored. However, if the only extract you have at home is vanilla, don’t worry about running to the store for just one ingredient. Substitute it and make choc-vanilla cookies instead!
- Almond Milk – This is another staple in my house. The truth is, we go through several cartons of this stuff a week. It can be substituted for your preferred nut or seed milk (as long as it’s unsweetened!)
I made this recipe as a halloween treat for my family.
To make some eyes for these cookies, I made my own sugar-free white chocolate chips (which is on my list of recipes to upload) and just put a little blob of black icing in the center of them. Cute- right?! I thought so anyway.
More Cookie Recipes You Might Like…
- Quick & Easy Chocolate Chip Cookies
- Coconut Brownie Cookies (Dairy Free)
- Best Peanut Butter Cookies
- Soft & Fluffy Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Caramel Apple Pie Cookies
Eggless Chocolate Peppermint Cookies
Chocolate Peppermint Cookies:
- 113g (1/2 cup) unsalted butter, room temperature
- 50g (1/3 cup) powdered erythritol
- 100g (1 cup) almond flour
- 20g (1/4 cup) unsweetened cocoa powder
- 1/4 tsp peppermint extract
- 80g (1/2 cup) powdered erythritol
- 2 tbsp unsweetened almond milk (or your preferred unsweetened nut/seed milk)
- a few drops of peppermint extract
- Preheat the oven to 160ºC/ 325ºF and line a baking sheet with parchment paper.
- In a large mixing bowl, with an electric beater, beat the butter and powdered erythritol together, until light and fluffy.
- Add the almond flour, cocoa powder and peppermint extract. Beat together, on a medium speed, until all the ingredients are blended together.
- Using a cookie scoop or teaspoons, place 12 cookies on the baking sheet and flatten them slightly to 1/4” thick.
- Bake for 10-12 minutes, until slightly firm around the edges.
- Allow to cool completely on the tray.
- Make the icing by mixing the powdered erythritol, milk and peppermint extract together.
- Drizzle the icing over the cookies. Allow to set for 5 minutes.
- Serve & Enjoy!
Net Carbs: 0.7g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.