Black chocolate thin, crisp cookies striped with candy cane icing are made with, SURPRISE, GundryMD Heart Defense! Get the recipe for this holiday treat!
If you love chocolate and mint together, then you'll adore these deep, dark chocolate cookies striped with candy cane icing. They're made with GundryMD Heart Defense, so there's also some cardiovascular benefits to eating these. But they taste 100% NAUGHTY!
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Mint chocolate chip ice cream, peppermint hot chocolate and candy cane lattes are some of my favorite tastes. Now I'm adding these cookies to the list. The chocolate in Heart Defense is so dark and rich, plus you get the added heart-healthy coffee fruit extract and other flavonols to keep your ticker ticking!
I love baking with this supplement because it always results in the best tasting goodies. These cookies are so easy to make. No egg, no baking soda, no fuss. Just mix, shape and bake. They spread out and bake up thin and crispy like chocolate wafers. In fact before you ice them, they ARE chocolate wafers. So if you prefer, leave out the mint extract and enjoy a thin crisp chocolate wafer.
Either way, this recipe is fit for a festive holiday treat. And you're about to have your taste buds blown away. Let's make them!
The Recipe
LFG Candy Cane Stripe Cookies
1/3 C Barney Blanched Almond Butter Powder (red label)
1/3 C Powdered Erythritol (plus more for coating)
1/3 C French Butter (soft)
1 Scoop GundryMD Heart Defense
1/4 t Peppermint Extract
1/4 t Vanilla Extract
Tiny Pinch Salt
Candy Cane Stripe Icing
1/4 C Powdered Erythritol (I like Lakanto)
2-4 t Coconut Milk
1/2 t Peppermint Extract
1/2 t Vanilla Extract
3-4 Drops Natural Beet Color (I like Watkins)
Step 1: Mix the Cookie Dough
Preheat oven to 350F. Prepare a cookie sheet with parchment. In a medium mixing bowl, mix all the cookie ingredients together until well incorporated and smooth.
Step 2: Shape and Coate Dough Balls
Put some extra (about 3 T) powdered erythritol into a small bowl. Dust your hands with a little sweetener, then roll sticky cookie dough into one-inch balls (they're small). Drop the balls into the powder and coat completely. This gives them that cookie crisp. Arrange coated dough balls onto your lined cookie sheet. You should have 10 -12 cookies.
Step 3: Bake Cookies
Bake cookies for 10 minutes. Remove from oven and lift the entire sheet of parchment off the cookie sheet and set onto a cooling rack. Let cool completely before icing. The cookies will crisp up as they cook
Step 4: Stripe With Icing
Finally, while cookies are cooling, mix powdered sweetener, coconut milk and extracts in a small bowl. DO NOT ADD COLOR YET! When cookies are completely cool, put half the white icing in an icing bag fitted with tiny hole tip. Make sure cookies are cool to touch before proceeding. Moving quickly, stripe all the cookies with the white icing. Next, add a few drops of the natural beet color to the remaining icing. For a candy cane streaked effect, DON'T STIR! Spoon it into your icing bag. Quickly stripe the cookies again with to get a candy cane stripe effect.
These cookies are so good! Your kids will love them as much as you do. Be sure to enjoy one yourself before you share, because they'll be gone in seconds! ENJOY!