MINT BROWNIE COOKIES

MINT BROWNIE COOKIES

BY Carolyn Ketchum

INGREDIENTS:

COOKIES

⅔ cup unsweetened almond butter
⅓ cup Swerve Brown
1 large egg
1 large egg yolk
½ tsp vanilla extract
3 tablespoons collagen peptides
3 tablespoons cocoa powder
1 tsp baking powder
¼ tsp salt

MINT FROSTING

3 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/3 cup Swerve Confectioners
1/2 tsp mint extract
6 drops natural green food coloring
2 drops natural blue food coloring

CHOCOLATE GLAZE

⅓ cup Swerve Chocolate Chips (milk or dark)
3 tablespoons heavy cream

NUTRITIONAL FACTS:

Calories: 193
Protein: 7.9g
Cholesterol: 48mg
Total Fat: 15.2g
Total Saturated Fat: 5.8g
Carbohydrates: 15.5g
Dietary Fiber: 3.7g
Sugars: 0g
Swerve: 9.3g
Cholesterol: 0mg
Sodium: 0mg

DIRECTIONS:

COOKIES

Step 1

Preheat the oven to 325ºF and line a large baking sheet with a silicone mat.

Step 2

In a large bowl, beat together the almond butter and Swerve until well combined. Beat in the egg, egg yolk, and vanilla extract.

Step 3

Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.

Step 4

Roll the dough into 12 balls, each about 1 ½ inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.

Step 5

Bake 12 to 14 minutes, until puffed and set around the edges. Remove and let cool completely on the baking sheet.

MINT FROSTING

Step 1

In a medium bowl, beat the cream cheese and butter until well combined and smooth, then beat in the Swerve Confectioners.

Step 2

Beat in the mint extract and food coloring until well combined. Spread over the cooled cookies.

CHOCOLATE GLAZE

Step 1

In a medium microwave-safe bowl, combine the Swerve chocolate chips and heavy cream. Heat on high in short bursts (about 20 seconds), stirring in between.

Step 2

Once melted and smooth, spoon over the mint frosting, allowing the frosting to peak through.

Step 3

Refrigerate 20 to 30 minutes to set the chocolate.