Mint Chocolate Chip Cookies
Try my recipe for my mint chocolate chip cookies.
3/4 cup butter or coconut oil
1/2 cup Swerve confectioners
1 egg
1 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp Redmond Real Salt
1 cup chopped ChocoPerfection Bars
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter and sweetener until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine almond flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. Serves 30.
NUTRITIONAL COMPARISON:
Traditional Mint Cookie = 117 calories, 14.4 carbs, 0.7 fiber
“Healthified” Mint Coookie = 117 calories, 6.3 carbs, 4.5 fiber/non-effective carbs
MILK COMPARISON:
Low-Fat Chocolate Milk = 158 calories, 26.1 carbs, 1.2g fiber
Unsweetened Chocolate Almond Milk = 45 calories, 3 carbs, 1 fiber
Testimony of the Day from a Type I diabetic
“Maria, Kathy and I have to let you know what the time with you has done for us. As you know I am a type 1 diabetic and am always looking to improve my eating habits. And like most Americans we are also trying to fight the onslaught of cheap easy food and what it does to us.My goal as a type 1 diabetic was to reduce my insulin intake and to stop taking drugs that doctors feel are necessary for diabetics take just because we are diabetics.
In my search for better meals and healthier eating a friend of mine recommended you. From our very first session I learned I was close. But, the little changes I made were a world of difference. And as continue making changes that are in line with your teaching I continue heal my body.For example, before we changed our food combinations I was taking up to 40 units of insulin a day.
The changes started lowering the amount of my daily use of insulin the very first day. I am now down to using between 15 and 20 units a day. That means my body is storing less fat and I am beginning to fuel my body with fats and moderate protein instead of carbs. What is more impressive is that I have never been under 20 units of insulin a day in five years as a diabetic. I thought the first day was a fluke. But, it is now a norm. And most important I am eating as much if not a little more food each day. I am not starving at all.My wife is not a strict as I am. However, she is making the changes I am making everyday. She is also losing weight and getting closer to her natural body weight. There is little to no effort to make the changes.
The only things that are hard for her to give up totally is wheat bread an a little Diet Dr. Pepper a week. However, she is taking steps every day to change her life over and plans to be completely changed in the next few weeks.
Thank you Maria for helping us get on the right path to better health. Marc”
To get started on your path to health click HERE. I’d be honored to help you too!
From the Chapter: Keto-Adapted Diets Help Heal Auto-Immune Disorders
I get a lot of type 1 diabetics that comment or write to me saying that I need to remember to say type 2 diabetes when I write about carbohydrates and my success stories. I understand the differences between type 1 and type 2, but a well-formulated keto-adapted diet does help type 1 also! Type 1 diabetes develops when antibodies destroy the cells in the pancreas that produce and secrete insulin. The body normally produces these antibodies to defend itself from foreign invaders, but sometimes these helpful antibodies turn on the body’s own cells. In the case of type 1 diabetes, the antibodies target the pancreatic cells. Most of the time, these antibodies can be identified through the examination of a blood sample. When antibodies are present in the blood, it means the blood is attacking a foreign substance. When food leaks from the intestines into the bloodstream (because of leaky gut), the blood reacts by attacking the protein found in foods, such as the gluten found in wheat or the casein found in dairy. In this case, we need to lower the autoimmune response as well as count carbohydrates and excess protein. This is why a high-fat, moderate-protein, low-carb and allergen-free diet works for autoimmune disorders. There have been several studies proving an association between type 1 diabetes and celiac disease[51], so when eliminating gluten, carbs, and excess protein, I have some awesome results. 
If you are a type 1 diabetic and you start to eat a well-formulated keto-adapted diet, it is extremely important to work closely with your doctor. When clients tell me that their doctor told them, “Don’t worry, eat whatever you want, just make sure you cover your glucose with insulin,” it’s like saying to a firefighter, “Don’t worry, pour as much gasoline as you like on that fire, as long as you cover it with enough water.” It is absolutely dangerous and irrational. In this case, I suggest finding a new doctor who will encourage you to eat a keto-adapted diet while watching your need for insulin.
To read more, check out Keto-Adapted.
Click HERE to get a limited edition of the Hard Cover.
Click HERE to get a soft cover.
Thank you all for your love and support!
Looks great! Are you sure that is the right substitution for the butter? – coconut milk – such a difference in ingredients. Curious me.
Ah, okay, you corrected it. Either that or my eyes deceived me. lol
I fixed it! Thanks for your help:)
I’m using xylitol, how much do I need to use?
I would use 1/2 cup of xylitol.
Happy baking!
We made these with swerve and keep them in the freezer. They are absolutely fantastic. I was thinking of using crumbled cookie bits as a base in a pie or as the base of a bar of some sort. yum!
Thank you! 🙂