Ingredients
Units
Scale
- 1/2 cup butter, softened
- 1/3 cup allulose
- 1/3 cup brown sugar substitute
- 1 egg
- 1 tsp vanilla
- 2/3 cup unsweetened cocoa powder
- 2/3 cup almond flour
- 1 tbsp flaxseed meal
- 1 tbps collagen powder
- 1 tbsp almond milk
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar-free mint chocolate chips (or 2/3 mint and 1/3 chocolate)
Instructions
- Beat the butter and sweeteners in a large bowl for 1-2 minutes. Add in the egg and vanilla and beat until incorporated. Add in the cocoa powder and slowly beat it into the batter (start your hand mixer on slow as you do not want the cocoa powder to fly everywhere!).
- Add in the remaining ingredients (except for the sugar-free chips) and beat until fully combined.
- Fold in the sugar-free mint chips and place the bowl in the fridge for 3 hours.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set them to the side.
- Remove the cookie dough from the freezer and scoop cookies (approximately 1 heaping tablespoon) onto the baking pans, leaving approximately 2-inches between cookies (you should have 28 cookies)
- Bake for 10-12 minutes before removing them from the oven. Allow them to cool for 10 minutes before removing them and allowing them to fully cool on a cooling rack.
- ENJOY!
Notes
- use either all mint chips or a combo of chocolate and mint
- Prep Time: 10 minutes
- Chilling Time: 3 hours
- Cook Time: 10 minutes
- Category: Desserts, Snack
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
Nutrition
- Serving Size: 1 cookie
- Calories: 67
- Sugar: 0.2
- Fat: 5
- Carbohydrates: 4
- Fiber: 2
- Protein: 1.4
