The older I get, the more I find myself enjoying the gourmet things in life. Savoring flavors and experiences.
This past weekend my good friend, Cara, and I took a day to explore Temecula’s wine country — something that I’d yet to do after living in Southern California for over ten years.
We were blown away.
The picturesque wineries and rolling hills with neat rows of grapes gave us the sense that we had been transported to an exquisite foreign land. Simon, our English tour guide through Rockin Wine Tours, took us via Hummer through three wineries and a dozen or so varieties of wines.
I went into the tour knowing virtually nothing about wine and came away with a deep appreciation for the wine making process and the varied flavor complexities.
So long 2 Buck Chuck…
These “Be Thin Mint Cookies” are my gourmet, low-carb, low-sugar version of a peppermint patty.
In the spirit of savoring a bite of something rich and delicious, these cookies are filled with high quality ingredients and that unmistakable mint and chocolate flavor combo. There is light sweetening, without refined sugar or gluten weighing it down.
Why are these “Be Thin” Mints? Will eating a dozen of them get you thin? Ha, I wish!
This recipe fits into my philosophy of eating low carb, low sugar, with higher amounts of fat and protein. Each cookie has 95 calories — making one the perfect indulgent snack.
Picture each cookie like a small handful of almonds — since the main ingredient is almond flour.
One cookie will fill you up and will provide usable energy for your day. The perfect snack to hold you over between meals.
- 5 oz dark chocolate (73% cocoa)
- ⅓ cup coconut oil
- 1¾ cup blanched almond flour
- ¼ cup unsweetened cocoa powder
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1½ teaspoon peppermint extract
- 1 Tablespoon raw honey
- 2 eggs
- ¼ cup mini chocolate chips
- Preheat oven to 350 degrees F. Lightly grease a baking sheet with coconut oil.
- In a double boiler melt the dark chocolate over low heat. Add the coconut oil and mix until fully liquified. Set aside to cool.
- In a medium sized bowl combine the almond flour, unsweetened cocoa powder, baking soda, baking powder and salt.
- Add the vanilla and peppermint extracts and raw honey to the melted chocolate mixture. Mix well and then add to the dry ingredients.
- Add the eggs, stir until fully combined, then mix in the chocolate chips.
- Using a tablespoon, form cookie dough balls and place an inch apart on the prepared baking sheet. Bake for 10 minutes.
- Allow to cool for 10 minutes on the pan before moving to a cooling rack.