White Chocolate Mint Dipped Cookies

• Prep Time
  20 minutes
• Bake Time
  14 minutes
• Makes
  1 servings

Ingredients:

• 1/2 c sugar free chocolate chips (Lily’s)

• 1 1/2 c almond flour, finely ground
• 1/2 c unsweetened cocoa powder
• 3/4 c granulated erythritol
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 egg large
• ¼ cup butter, chopped
• ¼ cup NNM Chocolate Peppermint PB
• 1 tsp vanilla extract

White Chocolate Dip:

• 1/2 c white chocolate chips, sugar free (Lily’s)

• 1 tsp coconut oil melted
• 1-2 drops peppermint extract

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Directions:

1. In a microwave safe bowl, melt the sugar free chocolate chips.

2. Meanwhile place the butter, peanut butter, almond flour, cocoa powder, granulated erythritol and baking soda into a food processor and pulse just until crumbles form. Add in the egg, melted chocolate and vanilla and continue pulsing until a dough forms.

3. Chill dough in the freezer for 10-15 minutes.

4. Preheat the oven to 350 F and prepare a baking sheet with parchment paper.

5. Use a cookie scooper to make 2 inch round cookies and place them on the cookie sheet about 1-2 inches apart and press them down slightly. Bake for 12-14 minutes. Immediately, use the bottom of a measuring cup to press the cookies down more if needed. Let cool. Once cooled, melt the white chocolate, peppermint and coconut oil together until smooth and dip cookies. Chill until the white chocolate is solid.

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Macros (per serving):

Calories: 227

Fat: 15g

Carbs: 22g

Protein: 11g