1/4 cup coconut oil
3 TBS light sugar (sugar/stevia blend)
1/4 cup splenda brown sugar
1/2 tsp vanilla extract
1/2 cup flour
6 TBS cocoa powder
1/4 tsp baking soda
1/8 tsp salt
2 TBS fat free milk
2 TBS butter
1/4 cup semi sweet chocolate chips
1 tsp mint extract
Mix coconut oil, sugars and vanilla together until light, about 2 minutes.
In a separate bowl, whisk together the flour, cocoa, baking soda and salt.
Slowly add to the sugar mixture until just combined.
Add the milk, and mix just to combine.
Form into a 1 1/2 inch log and roll tightly in plastic wrap.
Chill for 1 hour.
Unwrap and cut into 1/8 inch thick disks.
Bake at 350 degrees F for 10 minutes, or until they appear to be firm.
Melt the butter and chocolate in a heat safe bowl, over a pot of boiling water, stirring constantly until melted, making sure the bowl doesn't touch the water.
Dip and smooth the chocolate over the cookies and let cool until the chocolate is firm.
- For 1 cookie
- Calories 70
- Total Fat 5g
- Sodium 26mg
- Carbohydrates 7g
- Sugars 4g
- Protein 0g