Smooth Rich Chocolate Ganache Inside a Soft and Chewy Mint Chocolate Cookie. Can it Get Any Better Than This??? Yes, it Can...They're Only 72 Calories and 1 Net Carb Each!
Mmmmm, mint and chocolate is a flavor match made in heaven! The flavor combo is so holiday I can't stand it! This recipe is a very special one and quite impressive, may I add. I've created a soft, brownie-like cookie that is slightly crisp on the outside, bursting with mint chocolate flavor surrounding a melty and smooth rich chocolate ganache filling. I roll them in powdered sugar, not once but twice! So, if you're following along...crisp, sweet powdered sugar shell, chewy and soft mint chocolate brownie-like cookie, smooth, rich chocolate ganache. You can taste it right now, can't you? These cookies are a textural masterpiece! Oh, and not to mention, they look like beautiful little chocolate snowballs! These just scream holiday! Your friends and family will ooh and ahh over these cookies. They do require a bit of extra work compared to most, but the result is completely worth it. These can also be made a day or two in advance.
Mint Chocolate Ganache Filled Snowball Cookies
Ingredients:
Makes 24 cookies
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For the Ganache Filling:
1 C sugar-free chocolate or chocolate chips (For these I used ChocZero dark chocolate chips)
2 Tbsp Nutpods Original
For the Cookies:
3/4 C almond flour (I like Blue Diamond finely ground almond flour)
1/4 C coconut flour (I use Anthony's Organic coconut flour)
1/2 C cocoa powder
1 tsp baking powder
1/2 tsp salt
1 C Swerve
3 Tbsp coconut oil, melted
2 large eggs
4 Tbsp Nutpods Original
1 tsp vanilla extract
1/2 tsp peppermint extract
1 cup Swerve Confectioners for rolling cookies in. plus more if needed
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Spray the parchment lightly with coconut oil and set aside.
First, make the ganache by adding the chocolate chips and Nutpods to a microwave-safe container. Microwave for 30 seconds and then stir until smooth. Set aside. The ganache will set while you make the cookie dough.
In a large mixing bowl, combine the almond flour, coconut flour, cocoa powder, baking powder, salt, and Swerve. Whisk to combine thoroughly.
Add the melted coconut oil to the dry mix and stir to thoroughly incorporate. It should be very dry at this point. Add the eggs, 4 tablespoons of Nutpods, vanilla, and peppermint extract. Stir the mixture until all of the ingredients are fully incorporated. The dough will be thick.
Using a one tablespoon cookie scoop or measuring spoon, portion out the dough into 24 pieces. It helps to spray the scoop or spoon with coconut oil after every few. Roll each piece between your hands to form a smooth ball. Again, it helps to spray your hands with coconut oil to prevent the dough from sticking. Place the cookie dough balls on a cookie sheet and allow to chill in the refrigerator while you portion out the ganache.
Grab one 1/2 tsp and one 1/4 tsp measuring spoon. Spray both with coconut oil and begin portioning out the ganache. The ganache should be set at this point. If you find it hard to scoop, then pop it in the microwave for a few seconds. Scoop out 1/2 tsp of the ganache using your 1/2 tsp measuring spoon. Use the 1/4 tsp measuring spoon the help remove the ganache from the 1/2 tsp measuring spoon. Spraying the spoons with coconut oil after every 3 or 4 times will help the ganache slide out. Portion out 24 pieces of the ganache onto a small sheet pan lined with parchment.
Put them in the refrigerator while you prepare the dough. Note: the ganache pieces most likely won't be perfectly round; that is fine! You'll see mine aren't smooth at all in the picture below.
Put your Swerve confectioners in a large bowl. Set aside. Remove the cookie dough balls from the refrigerator. Spray your hands with coconut oil, and using your palms, flatten each one into a disk about 1/4 inch thick. Grab your ganache from the fridge and put one piece in the middle of each cookie dough disk. Place one disk in your hand and fold up all the sides to completely cover the ganache. Roll in your hands to create a smooth ball, and then roll the ball in Swerve confectioners until entirely and uniformly covered. Place the cookies on your prepared baking sheet. Bake for 10-13 minutes. They will look soft and underbaked but will harden while they cool. Allow to cool on the pan on top of a wire rack for 5 minutes and then transfer each cookie directly onto the wire rack to cool for another 5 minutes. Roll each one in Swerve confectioners again and place back on the wire rack to cool completely before serving. Store in an airtight container for 3 to 4 days and then transfer to the freezer. Enjoy!
Nutrition Facts
Serving size: 1 cookie
Calories: 73
Net Carbs: 1 g
This is what the ganache should look like once microwaved and stirred until completely smooth and glossy. It will turn matte and no longer shiny once set and ready to scoop.
The cookie dough portioned out and rolled into balls.
Here is the dough flattened into discs.
1/2 tsp piece of ganache placed in the center of each disc.
The dough formed around the ganache and rolled to make smooth balls. Then rolled in powdered sugar before baking.
Here's what they should look like right out of the oven.
The cookies rolled in powdered sugar the second time and ready to eat! YUM!
So pretty and festive!
I mean, look at the inside! Drool!!!
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