Dark Chocolate Espresso Mint Cookies (Keto, Paleo)

Dark Chocolate Espresso Mint Cookies (Keto, Paleo)

I have to say… when I was a kid I really liked my mom’s cookies.  They were blue ribbon award winning oatmeal cookies and they were gorgeous.  But my favorite cookies were Double Chocolate Mint Chip ones she make on a whim once and then spent years developing to my liking.  I used to make a healthier version of them with rapadura or sucanut for sugar and Einkorn or white spelt for flour… and like four times the espresso… that used to disappear in minutes when I brought them to gatherings.  But I stopped making them when my body ceased to tolerate grains.  Sugars it had always struggled with anyway but it just reached a crux and there was no more wiggle room.  I worked on replacement for my favorite cookies for years and just gave up for a season because there was no way to replace them, I thought.  Other favorite cookies burst forth out of that season of my life though… and then it all came full circle once I learned to use what I had available to me.  I have struggled, oddly, with coconut flour and my body is not fond of nuts… so many keto alternatives just don’t jive.  But collagen has been a hero, and lends that lovely chew to cookies that I missed.  It also makes them more of a protein snack than a cookie but most people don’t know that so I choose not to inform them.  Let them eat cookies!  My latest iteration brings back the amazing minty burst of my favorite cookie of youth, with the use of doTERRA Peppermint essential oil, which is safe for internal use as evidenced by the nutrition label on the side of the bottle.  For the photo on the left, I baked at a lower temperature using Lily’s White Chocolate Chips and a medium Jenaluca Scoop, and for the photo on the right I used Lily’s Mint Chocolate Chips and a large Jenaluca Scoop.  The mint chips are yummy yet tricky to find, but the doTERRA Peppermint makes up for it in droves if you don’t have them on hand and need to opt for normal Keto chips.  Oh man… these cookies are addictive… and such a great addition to keto hot chocolate as well!  So make a cuppa hot cacao, get your oven ready and whip up a batch of these babies!

Dark Chocolate Espresso Mint Cookies (Keto & Paleo Friendly)

Brenna May

Ingredients
  

  • 3 konjac “eggs” 1.5 tsp konjac root powder in 3/4 cup water
  • 3/4 tsp baking soda
  • 3/4 tsp pink salt
  • 1 tsp pure monk extract powder slightly heaping (some brands require 2 tsp so taste)
  • 1 tsp vanilla
  • 3/4 cup tahini
  • 1-2 tbsp finely ground espresso I use organic swiss water decaf
  • 10-15 drops dōTERRA Peppermint essential oil (ingestible oils have a nutrition facts label)
  • 6 scoops vital proteins collagen peptides
  • 3/4 cup raw cacao
  • 1/2 cup keto baking chips Dark, mint, white chocolate (see notes at end)

Instructions
 

  • In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes.
  • Add tahini and mix
  • Add monk fruit, soda, salt, vanilla, espresso & mint
  • Add cacao and collagen and mix
  • Fold in chips
  • Form into balls and flatten (I use a medium or large Jenaleuca scoop)
  • Bake in preheated oven at 325°F for 8-10 min (depending on size of cookie: I do 8 for medium scoop and 10 for large scoop cookies)**

Notes

**If using Lily’s white chocolate chips, bake at 270°F for 10-12 minutes
FOR VEGAN: Substitute the 6 scoops of collagen with 3 tbsp gelatinized Maca root powder.



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