115g Almond flour
10g Cacao powder (or cocoa powder)
40g Palm shortening or coconut oil melted
23g Erythritol (or honey)
65g Chocolate chips ( I used 28g 90% Dark chocolate and 37g 85% Dark chocolate)
1/4 Baking soda
1 tbsp Peppermint essence (or other flavouring)
Dash of salt
Makes 12 Cookies
Peppermint – These cookies can be made a wide variety of flavours by changing the flavouring/essence used (eg such as almond, orange or vanilla) it’s really up to you. Just use 1 tbsp of flavouring.
Chocolate – If you don’t have chocolate chips you can always use normal chocolate and chop it up into small pieces (that’s what I did). You could also sub the chocolate for other ingredients such as cherries, raisins, cranberries or nuts.
Suggested alternatives – Chocolate, cherry and vanilla, cherry, crushed almonds and almond essence, cranberries and vanilla and chocolate and orange.
Quantity – I made 12 small cookies (that fit in the palm of my hand) but you could make them bigger or even pour into a small baking tray then cut into bars.
Original recipe – I have taken and tweaked this recipe from the cook book ‘Paleo cooking from Elanas Pantry’.
Palm Shortening – I use Spectrum palm shorting which is a top brand and is reputably sourced. Please be careful when purchasing palm shortening because it has an effect on the environment. Make sure the source is reliable. For more details about how it impacts on the environment see the following document here.
- Preheat oven to 180′ and line a baking sheet with parchment paper
- In a food processor add the almond flour, erythritol (if using honey, leave out for now), cacao powder, baking soda and salt. Mix until fully combined.
- Add in the shortening (or coconut oil) and peppermint (if using honey add in here) and blend until it forms a dough.
- Place the dough in a bowl and add in the chocolate chips (or if using nuts/ cranberries etc, add in here)
- Take a heaped spoon of mixture and either roll into a ball then flatten with your palm, or push the mixture through a cookie cutter onto the baking sheet to make cookie shapes.
- Leave a little space between each cookie as they will spread.
- Bake for 8 minutes them remove from the oven. They should start to look dry and cracked but will be soft to touch. Leave them to cool on the sheet then carefully transfer to a wire rack.
- You can eat them warm or wait til they are completely cooled. When warm they will taste a lot like brownies. If eaten cold they will have more of a crumbly cookie texture. (They would also taste lovely warm with ice cream)
Let me know how you get on if you cook these and I would love to hear any other suggestions for fillings if you have any.
Based on making 12 cookies with the ingredients and measurements listed above, here is a breakdown of fat / protein / carbs for those following a Ketogenic diet.
Carbs 2.1g (NET)