Mint-Lindt Thumbdrops

I have been seeking clean recipes for Christmas Baking, with great disappointment so far. So many low carb or otherwise “healthier choice” recipes seem to involve sugar alcohols or artificial sweeteners, which doesn’t go over well in our house. I prefer to use a little maple syrup, because of its many health benefits. It is also lower in calories than honey, if that matters to you! So I took a basic almond flour cookie recipe and tweaked it a little…with great success!

I’m not claiming these are low carb but they definitely take it down a notch. I chose Lindt because it’s easy to find in grocery stores, and it’s delicious. It’s also low-ish carb, if you use 90%. Ecuador 75% is also dairy-ingredient free. A perfect addition to the Christmas baking tray, and I’ll bet your guests don’t even notice they’re eating clean-ish. Now if only I could find a better option than vegetable shortening…that doesn’t taste like coconut!

Mint-Lindt Thumbdrops

1 3/4 cups almond flour
1/4 cup cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup vegetable shortening
2 Tbsp maple syrup
2 tsp peppermint extract
1 Tbsp vanilla extract
4 squares of 90% Lindt chocolate (75% Ecuador is also dairy free if you like it sweeter)

  1. Mix dry ingredients together
  2. Add wet ingredients and mix, you’ll likely end up using your hands.
  3. Chop the Lindt squares into small pieces
  4. Drop balls the size of a tablespoon onto parchment paper (or use a tiny muffin pan like I did), press your thumb into each one and top with a chunk of Lindt.
  5. Bake at 350F for 6 minutes. Let cool, and enjoy!

Makes about 2 dozen, or more.

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About Fjola Melody

Yogi, DJ, runner, cat lover, coffee drinker! Oh ya and the occasional beer. Life is good!

Posted on December 15, 2014, in Recipes and tagged , , , , . Bookmark the permalink. 1 Comment.

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