Get the Skinny on Swerve’s Double Chocolate Peppermint Cookies – gluten free & low-sugar

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Ben McLaughlin of Swerve Sweetener joins Molly in the kitchen with recipe for a Double Chocolate Peppermint Cookie that’s festive, delicious, and nutritious!


Double Chocolate Peppermint Cookies (GF)

Makes 2 dozen cookies or 4 dozen mini cookies


  • 8 ounces unsweetened chocolate
  • 1/2 cup Swerve, Confectioners
  • 3/4 cup milk plus 1 tablespoon of milk
  • 1 cup almond flour
  • 1/8 cup coconut flour
  • 1/8 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon instant espresso powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter (room temperature)
  • 4 ounces cream cheese (room temperature)
  • ½ cup Swerve, Granular
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract or flavoring
  • 2 normal size candy canes for decorating


Preheat oven to 350 degrees.  Stir 8 oz of chocolate, 3/4 cup of milk, and Swerve Confectioners in medium metal bowl or double boiler, and set over saucepan of simmering water until melted and smooth.  Set aside ¼ cup of chocolate for decorating.

Whisk almond flour, coconut flour, baking powder, salt, cocoa powder, and espresso powder in separate bowl and set aside.

Beat butter and cream cheese until smooth and combined.  Mix in Swerve Granular until combined and creamy, scraping the sides of the bowl.  Add egg, vanilla extract and peppermint extract and mix until combined.  Add dry ingredients, and mix until combined scraping down the sides of the mixing bowl.  Measure 1 tablespoon of dough and place it on a cookie sheet lined parchment paper.

Bake at 350 degrees for 10-12 minutes when cookie cracks and large crumbs come out on toothpicks.  Let cookies cool on sheet for five minute and then remove to baking rack with parchment paper.

Once cookies cool, smash candy canes into tiny bit and not dust and set aside.  Reheat chocolate on stove top and mix in 1 tablespoon of milk.  Take warm chocolate and with a spoon drizzle on cookies, and then sprinkle candy cane bits over each cookie.


Per cookie: 120 calories, 11 grams fat, 6 grams saturated fat, 50 milligrams sodium, 13 grams carbohydrates (2 grams net carbs), 3 grams fiber, 1 gram sugar, 3 grams protein.

Per mini cookie:  60 calories, 5.5 grams fat, 3 grams saturated fat, 25 milligrams sodium, 6.5 grams carbohydrates (1 gram net carbs), 1.5 grams fiber, 0.5 gram sugar, 1.5 grams protein.


Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Latest News

More News