One of my favorite winter flavors is peppermint and this year I decided to try my hand at making low carb peppermint cookies. I’m pretty happy with the results. I used sugar free peppermint discs, crushing them with a hammer after unwrapping them and placing them in a resealable bag. A meat mallet or the butt of a heavy kitchen knife should work as well. I suspect that you can also replace the 1/4 cup of protein powder with a 1/2 cup of cocoa powder for chocolate peppermint cookies without changing the texture of the cookies too much.

2 cups super fine almond flour
8 oz cream cheese, softened
30 sugar free peppermint discs, crushed
1/4 cup coconut flour
1/4 cup egg white or whey protein powder
1 egg
3 Tbs stevia-erythritol blend
2 Tbs butter, softened
1 tsp baking powder
1 tsp peppermint extract

Preheat oven to 350°F and prepare two baking sheets with silicone baking mats or parchment paper. In a medium mixing bowl, cream together cream cheese, butter, and stevia-erythritol blend until fluffy. Add egg, baking powder, and peppermint extract, beat until smooth. Add almond flour, coconut flour, and protein powder. Mix until well combined. Stir in peppermint pieces until evenly distributed. Roll dough into balls containing approximately one tablespoon of dough. Place on prepared baking sheet about an inch apart and gently flatten. Bake for 12-15 minutes until lightly brown. Makes about 36 cookies.