These Chocolate Peppermint Cookies are a low carb keto cookie recipe of the classic favorite. They are soft fudgy chocolate cookies dipped in coconut butter covered with sugar-free candy canes.
In a large bowl, whisk together the egg with the sweetener. Add the coconut oil, almond butter, maple syrup, vanilla, peppermint extract and stir mix until smooth. Add the almond flour, coconut flour, cacao powder and salt and stir until combined.
Chill the dough in the fridge while you preheat the oven and line a cookie sheet with parchment paper.
Using around 1.5 tablespoons of dough, roll in balls and place on prepared baking sheet and gently press down to flatten slightly.
Bake for 9-10 minutes.
Remove from the oven and cool completely on the baking sheet.
Melt the coconut butter in a heat-safe bowl and dip one half of cookie into coconut and then into a bowl filled with crushed candy cane pieces.
Place on a baking sheet or large platter to set.