Keto Chocolate Mint Cookies

Keto Chocolate Mint Cookies

Keto Chocolate Mint Cookies (Gluten Free And Nut Free )

This recipe is designed to teach everyone how to make easy keto chocolate mint cookies
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 26 medium cookies


  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 cup monkfruit sweetener or granulated sweetener of choice
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup oil of choice
  • 2 tsp peppermint extract more or less depending on taste

Chocolate Coating


  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper
  • In a large mixing bowl sift or whisk together the coconut flour, cocoa powder, sweetener, baking powder, and salt until no lumps are in the dry ingredients
  • Add the eggs and stir until fully combined and all the dry ingredients are moist
  • Add the oil and the extract. Stir until fully combined. Once fully combined stir vigorously for an extra 30 seconds or until the dough is smooth and fluffy
  • Scrape down the sides of the bowl and push all the dough to the center of the bowl. Use hands and form the dough into a smooth ball. Place in refrigerator and let sit for about 5 minutes to fully set the dough
  • Remove from the refrigerator. Press dough in hands slightly to make sure the dough is firm and sticking together
  • Scoop dough out 1/2 to 1 TBS at a time onto the prepared baking sheets about 2 inches apart. Form each scoop into a tight ball. Slightly flatten the tops of each dough ball to create a round cookie shape. Bake at 375 for 10-12 minutes or until darken around the edges
  • Remove from the oven. The cookies will be soft but will firm up as the cookies cool. Allow to cool in the pan 15 minutes or until firm and slightly crispy
  • Transfer to a wire rack and allow to cool completely before coating the cookies

Chocolate Coating

  • Place the chocolate chips in a shallow microwave safe bowl. Add the coconut oil. Microwave on high for 30 seconds or until chocolate chips are starting to melt. Use a fork and stir to fully combine the coconut oil
  • Microwave on high another 20 seconds. Use fork and stir until the chocolate chips are fully melted. Stir in the peppermint extract until fully combined. If the mixture seems too thick and you are unable to dip the chocolate add a little more coconut oil, microwave on high a few more seconds and stir with fork until the cookies can easily be dipped into the chocolate
  • Place the cookies one at a time into the chocolate. Use 2 forks and turn the cookie several times until it is fully coated with the chocolate. Use the two forks and transfer the coated cookies to a lined baking sheet
  • Place in the refrigerator. Chill for 15-30 minutes or until the coating is firm. Remove from refrigerator and serve. Store leftovers in an airtight container in the refrigerator up to 1 week

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