As some of you may know, I have a part time job at a restaurant in Downtown Nashville. I started out as a host and soon realized front of the house work was not, in fact, “easier” than back of the house (even though it sounds like it would be). While physically I’m not necessarily moving as much as I am while back in the kitchen, the stimulus that the kitchen provides helps keep my mind off of any aches or pains that may crop up. On top of that, movement (and cooking!) has always been a form of pain therapy for me. Because of this, standing at a host stand and greeting people isn’t exactly ideal. On top of all that, ya’ll know I have a deep love for culinary arts, making anything in the back of the house my JAM. Most days I work prep downstairs, while sometimes I work the line (if they need me). Long story short, this recipe was inspired by spending the day helping my good friend plan her pastry menu for the restaurant. After a day full of savory and dessert prep, what do I do when I walk in the house? Make these cookies of course! As always, my best recipes are always those that I do on a whim. Overthinking cooking and baking never works in my favor. Instead, my creative juices are at their best when I cook solely based off of inspiration. After making two autoimmune-friendly cookies earlier that week, I decided it was time to go with a keto cookie for all my low-carb-lovers. The cookies themselves are a plain, vanilla shortbread-like cookie which are then dipped in a refreshing, deep chocolate minty coating. While they may seem a bit labor intensive at first glance, this recipe truly could not be easier. Not a fan of peppermint? Simply omit and replace with your favorite extract or leave plain for a simple yet delicious chocolate dipped cookie. The choice is yours!
Peppermint Patty Cookies
(Yields 1 dozen)
- 1 cup coconut flour, plus extra for rolling
- 1/2 cup unsalted butter, room temperature
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup Swerve
- 1 tsp vanilla
- 1 egg
- 1.5 cup Lily’s dark chocolate, melted
- 24-30 drops peppermint essential oil
- 1/4 cup unsalted butter
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat together butter, salt, swerve, egg, and vanilla until smooth, then add in baking soda and coconut flour until a dough has formed.
- Form the dough into a ball and roll out on a lightly floured surface until 1/4 inch thick.
- Use circle cutters to form uniform cookies, placing each on the parchment lined baking sheet and baking for 10 minutes until just golden.
- Allow the cookies to cool slightly then place on a wire rack and place the rack into the freezer to allow the cookies to cool completely before dipping in the chocolate.
- Melt Lily’s chocolate over a double broiler and whisk in butter and peppermint oil until smooth.
- Dip the cooled cookies in the chocolate and place back on the wire rack to allow the chocolate to solidify.
Isaiah 7:14 “Therefore the Lord himself will give you a sign: The virgin will conceive and give birth to a son, and will call him Immanuel.”