If you like chocolate and mint together these cookies are just for you! They are chewy with just the perfect amount of mint chips in them. Best of all they are sugar-free and taste amazing.

The additional of sourdough starter give these cookies a wonderful texture. I keep a jar of sourdough starter in my fridge all the time. When I want to mix a batch of cookies I use unfed starter from my jar. The cookies do not taste sour at all and the starter gives them a great texture. These cookies are mixed and baked immediately. They do not need to ferment since rye flour is used. Rye flour does not need to be fermented to be on-plan for THM.

You may think that a sourdough starter is hard to take care of but it really isn’t. You can make a starter by following these directions…Making a Sourdough Starter! or you can purchase as starter from my blog store.

These cookie recipes were developed to use extra/discard starter that you have on hand. I very seldom have extra starter since I store my starter n the fridge and only feed it when I want to use it to bake with.

These sourdough Chocolate Chip Cookies are another favorite of mine. There are two ways to make these cookie using either sprouted flour or regular spelt flour. It depends on whether you want a chewy or cakey cookie in which flour you will use. I will keep a few of these cookies in the freezer for when I am hungry for something sweet. They are delicious frozen.

Chocolate Mint Chip Sourdough Cookies, THM S, Sugar-free, Low-carb

• 6 tablespoons softened butter
• 1/2 cup Brown Sugar Sweetener Substitute or Gentle Sweet
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup sourdough starter
• 1/2 cup dark cocoa powder
• 1/3 cup rye flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup sugar-free mint chocolate chips (Lilys’ or ChocZero)
• Preheat oven to 350 degrees F. In a mixer bowl combine butter, sweetener, and egg. Mix well for 1 minute. Add vanilla and sourdough starter. Mix well. Add cocoa powder, rye flour, salt, and baking soda. Mix well. Stir in mint chocolate chips. With a cookie scoop, scoop dough into parchment lined cookies sheets. Bake for 7-8 minutes. 24 cookies
• You may need to test bake one cookie to see how long you need to bake them in your oven. Oven temps can vary so I would check the cookies at 6 minutes and adjust the time as needed.
• These cookies are lower in carb count that some due to using a large amount of cocoa powder in them. One cookie can be used in an S setting since there are only 3.5 grams of carbs in one cookie.

You may wonder why I use parchment paper to bake cookies. I just love to use parchment paper to have less mess and clean up. When you use parchment paper you can slide the paper and cookies right onto a rack to cool. They just wipe the cookie sheet with your dishcloth and there is no need to wash it with soap and water.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

I love my KitchenAid Mixer for cookies. It does a wonderful job. My KitchenAid is at least 28 years old and still works great. I have used it hard making bread, cheesecake, ect.

I have 3 sizes of cookie scoops. They are so handy for filling cupcake liners, cookies, eggs, and you name it!

I buy a large box of parchment paper from a restaurant supply store. It last a long time and I love it. I use it for bread, cookies, etc.

I buy ChocZero Mint Chocolate Chips when they are available over Christmas time. They store very well and can be kept for a year or more. Lily’s has made mint chocolate chips and they are available in the grocery stores and Walmart.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Gentle Sweet

Print

Chocolate Mint Chocolate Chips Cookies THM XO or S, Keto, SF

Course Dessert

Cuisine American

Servings 24 cookies

Author Glenda Groff

Ingredients

• 6 tablespoons softened butter
• 1/2 cup Brown Sugar Sweetener Substitute or Gentle Sweet
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup sourdough starter
• 1/2 cup dark cocoa powder
• 1/3 cup rye flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup sugar-free mint chocolate chips Lilys’ or ChocZero

Instructions

1. Preheat oven to 350 degrees F. In a mixer bowl combine butter, sweetener, and egg. Mix well for 1 minute. Add vanilla and sourdough starter. Mix well. Add cocoa powder, rye flour, salt, and baking soda. Mix well. Stir in mint chocolate chips. With a cookie scoop, scoop dough into parchment lined cookies sheets. Bake for 7-8 minutes. 24 cookies
2. You may need to test bake one cookie to see how long you need to bake them in your oven. Oven temps can vary so I would check the cookies at 6 minutes and adjust the time as needed.
3. These cookies are lower in carb count that some due to using a large amount of cocoa powder in them. One cookie can be used in an S setting since there are only 3.5 grams of carbs in one cookie.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now