Keto Double Chocolate Peppermint Cookies: A Holiday Favorite You’ll Keep Making All Year

There’s something magical about baking cookies that fill your kitchen with the rich scent of chocolate and the cool hint of peppermint. These Keto Double Chocolate Peppermint Cookies are the answer to that craving for something sweet and chocolatey, without throwing your low-carb goals out the window. This recipe is easy to follow, uses simple ingredients, and is so delicious even non-keto eaters will ask for seconds. Let’s roll up our sleeves and get started—you’ll have cookies ready to share (or keep to yourself) in no time.

Ingredients You’ll Need:

These cookies use pantry staples you might already have if you’re familiar with keto baking. Here’s the list:

• 1 cup almond flour
  The base of our cookies. It’s light, low in carbs, and gives a perfect texture.
• 1/4 cup unsweetened cocoa powder
  Adds that deep chocolate flavor. Use a good quality cocoa—it makes a difference.
• 1/4 teaspoon salt
  Brings out the sweetness and balances the flavors.
• 1/2 teaspoon baking soda
  Gives the cookies a nice lift, so they don’t feel dense.
• 1/4 cup unsalted butter, softened
  Helps with richness and keeps the cookies moist. If you want to make it dairy-free, you can use coconut oil.
• 1/2 cup granulated erythritol
  A keto-friendly sweetener that doesn’t taste weird. Monk fruit blend works too if that’s your thing.
• 1 large egg
  The glue that holds everything together.
• 1/2 teaspoon vanilla extract
  Rounds out the flavors.
• 1/2 teaspoon peppermint extract
  Adds that festive minty kick. Be careful with this; a little goes a long way.
• 1/3 cup sugar-free chocolate chips
  You can find these in most grocery stores now. They melt beautifully and give you those pockets of chocolatey goodness.

Prep Work: Setting the Stage

Before jumping in, take a minute to prep your space. Trust me, it makes everything smoother. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup a breeze.

Mixing the Dough: Don’t Rush This Part

• Dry Ingredients First
  In a medium bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Mixing these first ensures you don’t end up with clumps of cocoa or baking soda ruining a bite.
• Cream Butter and Sweetener
  In another larger bowl, use a hand mixer or a whisk to cream the softened butter and erythritol until it’s light and fluffy. This step is where the magic begins—creaming adds air to the dough, which makes the cookies softer.
• Add the Wet Ingredients
  Crack in the egg, then add the vanilla and peppermint extracts. Beat until everything’s combined. The mixture might look a little loose at this stage, and that’s totally normal.
• Combine It All
  Gradually add the dry ingredients into the wet mixture. Do this in two or three batches, so you don’t end up in a cocoa dust storm. Mix until the dough just comes together—don’t overdo it.
• Fold in the Chocolate Chips
  Using a spatula or spoon, gently fold in the chocolate chips. They’re the best part, so don’t skimp!

Shaping the Cookies: Fun and Messy

Scoop out about a tablespoon of dough for each cookie. Roll it into a ball with your hands and place it on the prepared baking sheet, leaving about two inches between each one. These cookies will spread a little as they bake.

If you want them to look extra fancy, press a few chocolate chips into the tops of the dough balls before baking. It’s a small step, but it makes a big difference.

Baking Time: Keep an Eye Out

Pop the baking sheet into the oven and bake for 8–10 minutes. Here’s the trick: take them out when the edges look set, but the centers are still a little soft. They’ll firm up as they cool, giving you that chewy texture everyone loves.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Trust me, they’re fragile when hot, and you don’t want to lose even a crumb.

The Taste Test: Chef’s Privilege

Grab one while it’s still warm (but not too hot to handle), and take a bite. The rich chocolate flavor hits you first, followed by the cool peppermint. It’s like a Thin Mint, but better because it’s keto-friendly and homemade. Honestly, if you’re not eating one straight off the cooling rack, are you even baking?

Tips and Tricks for the Perfect Keto Cookies

• Soft Butter, Not Melted
  If your butter is too soft or melted, the dough can turn greasy, and the cookies will spread too much. Aim for the texture of room-temperature butter—soft enough to leave a dent with your finger but not liquid.
• Chill the Dough If Needed
  If your kitchen is warm or the dough feels too sticky, pop it in the fridge for 15 minutes before rolling. This makes it easier to handle and keeps the cookies from flattening too much.
• Don’t Skip the Parchment Paper
  It’s tempting to skip this step, but parchment paper keeps the cookies from sticking and ensures an even bake.
• Adjust Sweetness to Your Taste
  If you like your cookies sweeter, you can add an extra tablespoon of sweetener. Just don’t go overboard, or you might taste the erythritol more than you want to.

Make It Your Own: Variations to Try

• Extra Minty: Add a sprinkle of crushed sugar-free peppermint candies on top for some crunch and decoration.
• Double the Chocolate Chips: Why stop at 1/3 cup? Add as many as your keto heart desires.
• Dairy-Free Version: Use coconut oil instead of butter. The flavor changes slightly, but it’s still delicious.

Storing Your Cookies: Keep Them Fresh

These cookies store beautifully, which is great if you’re meal prepping or just want to pace yourself (though good luck with that). Here’s how to keep them fresh:

• At Room Temperature: Store in an airtight container for up to 5 days.
• In the Fridge: These cookies firm up in the fridge but still taste amazing. They’ll keep for about 2 weeks.
• In the Freezer: Place cooled cookies in a zip-top bag and freeze for up to 3 months. Let them thaw at room temp for a few minutes before eating.

Why These Cookies Are Worth It

Look, I get it—keto baking can be hit or miss sometimes. But these cookies? They hit all the right notes. They’re rich, chocolatey, and have that perfect balance of sweetness and peppermint. Whether you’re serving them at a holiday party or treating yourself after a long day, they never disappoint.

So, grab your mixing bowl, preheat that oven, and let’s make something you’ll want to bake again and again. Remember, every great cookie starts with a little bit of love—and maybe a sprinkle of chocolate chips.

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