Tempting & Delicious Gluten Free, Low Carb Recipes

Peppermint Kiss Cookies – Low Carb, Gluten Free

Peppermint Kiss Cookies – Low Carb, Gluten Free

 

 

 

 

 

 

Dear Christmas Cookies,

I love you.  I have always loved you.  I look forward to you each holiday season with the anticipation of a child.  Too bad I don’t have the fancy pancreas I had as a child.  Since I live with Type 1 diabetes, I find it easier to eat low carb as much as I can.  I didn’t always do this.  I took many a SWAG (Scientific Wild Ass Guess as it is known in the diabetes online community) injection of insulin and finally got tired of my blood sugars (and weight!) riding the rollercoaster.

 

I added a small amount of a delicious Christmas candy (Hershey’s Candy Cane Kisses), that is only available once a year, to help satisfy my craving without breaking my carb bank.  The cookies turned out to be delicious.  My husband and I each had a couple after these set up slightly and we both devoured them with glee.

 

Christmas is a time for magic and these deliver that child-like delight.  I hope everyone, diabetic, low carb, gluten free, or not – can enjoy Christmas cookies this season without the usual blood sugar spikes.

 

Love,

Meagan

 

P.S. Don’t be “That Guy”.  Don’t put minty cookies with other Christmas cookies or desserts or they will all end up tasting minty!  Package & store separately.  🙂

 

Peppermint Kiss Cookies – Low Carb, Gluten Free

Dessert

Yield: 18

Serving Size: 1 Cookie

Calories per serving: 144

Fat per serving: 12.7 grams

Carbs per serving: 5.3 grams (3.3 Net, if deducting fiber)

Protein per serving: 3.9 grams

Fiber per serving: 2 grams

Peppermint Kiss Cookies – Low Carb, Gluten Free

Ingredients

  • 1 stick butter, softened
  • 1 c. Swerve granular sweetener
  • 1 tsp pure vanilla extract
  • 1 tsp pure peppermint extract
  • 2 large eggs
  • 2c. blanched almond flour
  • ¼c. coconut flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 9 Hershey's Candy Cane Kisses, cut in half. (They don’t cut easily so one half may not be as nice looking as the other. For appearance reasons you may wish to use 18 and cut them into halves as nicely as you can, using the nicer looking half on each cookie. You can reserve the scraps for future baking/snacking. If you don't mind upping the carb count slightly you can just use a whole one in each cookie. I made some of both. *Use caution if cutting kisses in half. Keep your fingers out of the way!)

Instructions

  1. Preheat oven to 350F. Line 2 cookie sheet pans with parchment paper and set aside.
  2. In large bowl, mix butter, sweetener, vanilla extract and peppermint extract with an electric mixer until well combined. Add eggs and mix well.
  3. In medium bowl, combine almond flour, coconut flour, baking powder, and salt with a spoon. Add to butter mixture in batches, using an electric mixer until well incorporated.
  4. Roll into small balls and flatten with hand or the bottom of a glass.
  5. Bake for approximately 15 – 17 minutes or until lightly golden around the edges. Be careful not to overbake as the bottoms can get too browned quickly if not watched carefully. You may even wish to use the top rack of your oven to keep the bottoms from getting too browned.
  6. Let cool 3 minutes before removing from pan.
  7. After removing from cookie sheets, gently press a candy cane kiss into each one and refrigerate until kisses firm up (usually close to an hour). They will melt some but it still looks adorable.
http://totemptation.com/peppermint-kiss-cookies-low-carb-gluten-free/

 



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