Chewy Peppermint White Chocolate Cookies

Low Carb / Keto / Gluten Free Option / Easy

These are my new favorite winter cookie. They’re chewy and they stay chewy. They are like a great sugar cookie with subtle mint and chocolate flavors. Not too sweet and not slap you in the face minty. I have two versions of these. A version with vital wheat gluten and a gluten free version! These could be made with dark chocolate chips too and they would be great.

ingredients

• 1/2 C Unsalted Softened Butter
• 2 oz (1/4 block) Softened Cream Cheese
• 1/2 C Granulated Sweetener (I use Lakanto)
• 1 Egg + 1 Egg Yolk
• 1 tsp Vanilla
• 1 C Almond Flour (superfine is best – Kirkland brand is my favorite)
• 1/2 C Vital Wheat Gluten (also known as 80% wheat gluten)
• 1 Tbl Cornstarch
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 C White Chocolate Chips (I use Lily’s)
• 25 Sugar Free Peppermints Crushed (I used Russell Stover)

the how to

Unwrap the 25 peppermints and put them in a ziploc bag and smash them using a rolling pin or something heavy. Set aside. Using a stand or hand mixer, cream the 1/2 C butter, 2 oz cream cheese and 1/2 C sweetener for about 5-6 minutes. This is an important step, do not skip this step. Let it go and go and go and go. You will produce a better cookie if you do this. Beat it like it has personally offended your mother. Once it starts to look like this:

It looks like it has a dough consistency. it looks “rough”

Add the 1 egg and mix just to combine then 1 egg yolk and 1 tsp vanilla and again let it beat for another 3-4 minutes. When finished it will look like this:

fully emulsified and also looking like a dough

Add the remaining ingredients (1 C Almond Flour, 1/2 C Vital Wheat Gluten, 1 Tbl Cornstarch, 1 tsp Baking Soda, 1/4 tsp Salt, 1 C White Chocolate Chips, 25 Crushed Peppermints) and mix until just combined. Remove and use a spatula to finish bringing it together. Using a 1 Tbl size cookie scoop or spoon, scoop 1 tablespoon size scoops onto a parchment lined baking sheet. It must be parchment lined or silicone lined. These cookies are chewy and gooey and will stick. Space them about 2″ apart. Place into the fridge and let them chill about 15 minutes. While they chill, preheat your oven to 350°.

Bake for 10 minutes (check at 8 minutes) until just turning light golden around the edges. Let them cool on the pan near completely before removing them.

gluten free version

• 1/2 C Unsalted Softened Butter
• 2 oz Softened Cream Cheese
• 1/2 C Granulated Sweetener (I use Lakanto)
• 1 Egg + 1 Egg Yolk
• 1 tsp Vanilla
• 1 1/2 C Almond Flour (Superfine is best – I use Kirkland brand)
• 1/2 tsp Xanthan Gum or 1 Gelatin Pouch
• 1 Tbl Cornstarch
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 C SF White Chocolate Chips (I use Lily’s)
• 25 SF Peppermints Crushed (I used Russell Stover)

Follow the directions above for the gluten free version as well.

nutrition

• Gluten Option
• Makes 35 Cookies – Serving Size 1 Cookie
• 100 Calories
• Fat 7.1g
• Carbs 5.2g
• Fiber 1.8g
• Protein 2.9g
• —-
• Gluten Free Option
• Makes 35 Cookies – Serving Size 1 Cookie
• 103 Calories
• Fat 7.9g
• Carbs 5.3g
• Fiber 1.9g
• Protein 1.9g