Sugar Free Chocolate Mint Cookies Food

SUGAR FREE CHOCOLATE MINT COOKIES

Steps:

• 1. Cream together butter and equal. Mix together the flour, cocoa and baking soda. Add to the mixture. Add the chopped chocolate mints. Mix well. Drop by spoonful onto cookie sheet, spacing one inch apart. Bake at 350 degrees for about 12 to 15 minutes.

LOW SUGAR DOUBLE CHOCOLATE MINT COOKIES

Steps:

• Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicone baking liners.
• In a small saucepan over medium-low heat, combine ⅔ cup chocolate chips and coconut oil. Stir continuously until just melted and smooth (you don't want the chocolate to be too hot). Remove from heat and stir in peppermint extract. Set aside.
• In a medium bowl, mix together the almond flour, Allulose granulated sweetener, cocoa powder, baking powder, and salt.
• To the bowl, add the melted chocolate and eggs. Mix to combine well. Fold in the additional ⅓ cup of chocolate chips (make sure the dough isn't too warm otherwise the chips will melt).
• With a spatula, scoop the dough (about 2 Tbsp.) into balls and drop them onto the prepared baking sheets. The dough will be slightly sticky and you should end up with about 22 balls.
• With slightly wet hands, press the dough to form into cookies about ¼-inch thick (dough will not spread out much with baking). Top each cookie with a couple of additional chocolate chips if desired, slightly press them into the dough.
• Bake the cookies in a preheated oven for 11-13 minutes, rotating the pans from front to back and top to bottom halfway through baking time. Remove cookies from the oven and allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

CHOCOLATE MINT SUGAR COOKIE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GLUTEN FREE CHOCOLATE MINT CHIP COOKIES

Steps:

• Preheat oven to 350.
• Mix all dry ingredients.
• In a large bowl cream butter, crisco, brown sugar & sugar.
• Add eggs and vanilla. Mix in dry ingredients. After thoroughly mixed add mint chips.
• Bake 8-10 minutes. Do not overbake.
• These cookies freeze very well.

CHOCOLATE MINTS - SUGAR FREE

Steps:

• Melt chocolate and butter in a double boiler system until chocolate is.
• almost completely melted.
• Take off heat and stir until melted.
• Add in heavy cream, Equal, vanilla, and peppermint, mix well until smooth.
• Pour into a waxed paper lined shallow dish. Chill overnight, cut into squares.

SUGAR-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

SUGAR FREE CHOCOLATE MINT ICE CREAM

Steps:

• Bring water in the bottom of a double boiler to boil.
• Pour half and half and mint leaves into the top of double boiler and put over boiling water.
• Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate.
• Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted.
• Remove from heat.
• Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda).
• Strain chocolate, mint mixture and press through a fine sieve.
• Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate.
• Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt.
• Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon.
• Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly.
• Let cool 4-8 hours or overnight.
• Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off.
• For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard.
• Cooking time equals time in the ice cream maker.

CHOCOLATE MINT SUGAR COOKIE DROPS

Steps:

• In medium bowl, combine flour, baking powder and salt; set aside.
• In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
• Beat in eggs and vanilla extract.
• Gradually beat in the flour mixture.
• Stir in Mint-Chocolate chips.
• Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
• Place on ungreased cookie sheets.
• Bake at 350°F for 8 to 10 minutes.
• Cool completely on wire racks.