Ingredients

The following ingredients have 13 Servings
  • 1 1/2 cups super fine almond flour
  • 1/4 cup oat fiber (see notes)
  • 2/3 cup Swerve confectioners
  • 2/3 cup white chocolate chips
  • 3/4 cup sugar-free peppermints
  • 1/2 cup butter (room temperature)
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Xanthan gum
  • 1/2 teaspoon peppermint extract
  • Pinch of salt

Instruction

  • Preheat oven to 325F. Add the peppermints to a food storage baggie and break them up using a meat tenderizer or rolling pin.
  • In a mixing bowl, add the almond flour, oat fiber, baking soda, salt and Xanthan gum and whisk until well combined, then set aside.
  • Add the butter and Swerve confectioners in a separate bowl, then cream together using a hand mixer.
  • Add in the egg, peppermint extract and vanilla extracts and continue mixing.
  • Mix in the dry ingredients, only until combined. Fold in the white chocolate chips and 1/2 cup of the crushed peppermints, making sure they are evenly distributed throughout the dough.
  • Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper or a Silpat. Add the remaining 1/4 cup of crushed peppermints over the top. Gently press down to flatten the dough slightly, then bake for 12-13 minutes or until the edges are golden. Be sure to allow the cookies to cool slightly, before moving them to a cooling rack.