Yield: 8 cookies
⦿Net Carbs (per cookie): 1.1 g

Cookies:
4 oz Lilly’s Semi-Sweet Baking Chips
2 tbsp Coconut Oil, Melted
1 medium Egg
1/4 c Lankanto Monk Fruit Sugar
1 tsp Pure Vanilla Extract
¼ tsp Baking Powder
¼ tsp Salt
¼ c Almond Flour
2 tsp Cocoa Powder, Unsweetened
¼ c Nuts, Chopped (such as walnuts, pecans
or Hazelnuts) - Optional
Instructions:
1. Preheat oven to 350º F
2. Line cookie sheet with a silicon baking sheet (or parchment paper lightly sprayed with oil)
3. In small microwave safe bowl combine semi-sweet chocolate chips, melted coconut oil, and monk fruit sugar.
4. Melt the semi-sweet chocolate chips, coconut oil, and sugar in microwave at 20 second intervals, stirring in between. Do not let it get too cool while you combine the other ingredients in another bowl.
5. In a medium bowl quickly beat eggs, vanilla extract, baking powder and salt.
Stir in the melted mixture.
6. Add almond flour and cocoa powder and stir until just combined. Do not over mix.
7. Stir in the chopped pecan nuts, if using.
8. Using a #40 portion scoop, or heaped tablespoon, portion batter on the prepared cookie sheet. Leave some space between cookies for expansion.
9. Bake 8-12 minutes or until edges are dry looking .
10. Remove from the oven and cool on cookie sheet at least 10 minutes before carefully transferring them to a cooling rack.
11. Prepare icing

Icing:
1 oz Cream Cheese, Softened
3 tbsp Coconut Oil, Softened
1.5 tbsp Lankanto Monk Fruit Sugar
1-2 tbsp* Heavy Cream
¼- ½ tsp Pure Peppermint Extract
½ tsp Water

*depending on how thick you want the frosting

Instructions:

1. Mix cream cheese and coconut oil together until well blended.
2. Combine monk fruit sugar and heavy cream so that the sugar dissolves a bit.
3. Stir cream cheese mixture and sugar mixture together.
4. Add peppermint extract and water to mixture.
5. Let sit at least 15 minutes.
6. Decorate cookies with it.

OPTIONAL: Crush up a half of a candy cane and sprinkle on top. Please note that candy canes are not keto/low-carb friendly so use sparingly if at all.

Storage: in a sealed container for 4-5 days.