These Keto Triple Chocolate and Peppermint Cookies are the perfect holiday treat. The cookies are easy to make and come out super soft and chewy every time!
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Cookies are not my favorite dessert. Honestly, they probably don’t even make it into my top 10. So, if I’m going to be eating a cookie, you know it has to be good!
This chocolate and peppermint cookie recipe does not disappoint at all! It has the perfect balance of chocolate and mint, and, thanks in part to the almond butter and gelatine, these cookies stay nice and soft – which is the only way a cookie should be in my opinion!
Tips for making the perfect keto Christmas Cookie
- Make sure that your butter is softened, but not melted. Melted butter will cause the cookies to spread out too much when baking.
- I use a super fine, blanched almond flour for this recipe. I have not tried this recipe with coconut flour. If you want to use coconut flour, just be aware that it will alter the taste and consistency of the cookies. Also, it isn’t an even conversion for almond flour. You can check out this article for more info on subbing coconut flour.
- Using Gelatine in this recipe helps to keep the cookies soft and chewy. You can leave it out, just be aware that it will alter the consistency of the cookie.
- When the cookies initially come out of the oven, they will be soft and fragile. They will become sturdier as they cool. I like to let them cool for about 5 minutes on the baking sheet then use a spatula to transfer them to a cooling rack.
- The cookies don’t spread much. When they are finished baking the tops will still be quite round. If you would like, you can use the back of a spoon or spatula to flatten then some when they come out of the oven.
- I use Lakanto brown sugar substitute. It has a rich caramel flavor that goes really well with the chocolate, but any sweeter that you like will work fine. Be sure to check out this conversion chart to accurately substitute with a different sweetener.
Right now you can get 10% off of all Lakanto products with the code “THISMOMSMENU” when you order from the Lakanto Website!
Be sure to check out these other great recipes:
- Keto Candycane Pie
- Keto Peppermint Ice Cream
- Keto Milano Cookies
- Keto Chocolate Peppermint Cake
- Low Carb Pumpkin Snickerdoodles
Triple Chocolate and Mint Keto Christmas Cookies
- Cookie Sheet
- Parchment Paper
- In a large mixing bowl, cream the butter, sugar substitute, and almond butter until the sweetener has begun to melt. Add the eggs and vanilla and mix until well combined then set aside.
- In a separate bowl combine the almond flour, cocoa powder, salt, baking soda, cream of tartar, and gelatin.
- Add ½ of the almond flour mixture to the butter mixture and stir just until combined, then repeat with the remaining almond flour mixture. Fold in the chocolate chips.
- Place the dough into the refrigerator to chill for at least 30 minutes, but up to overnight.
- While the dough is chilling, preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat.
- Once the dough is chilled, remove it from the fridge and scoop out 1 ½-2 tablespoons of dough and form into a ball and then place on the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 15-18 minutes. or until the cookies have lightly browned. Note that the cookies will still be very soft, but will firm up after cooling.
- The cookies will still be pretty round, you can leave them this way or use the back of a spoon to flatten them some when they come out of the oven.
- Allow the cookies to cool slightly before transferring to a cooling rack.
- Once the cookies have cooled completely begin to prepare the white chocolate and peppermint. Place the white chocolate chips in a small bowl and microwave on 15-second intervals, stirring after each interval until the chocolate is melted and smooth.
- Dip the cookies, one at a time, halfway into the melted white chocolate. Then, sprinkle with the crushed peppermint. Set the dipped cookies on a piece of parchment or a silicone baking mat until the white chocolate has hardened.