Chocomint Cookie

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Chocomint Cookies. As always my recipes are grain free, refined sugar free and many are dairy free. This recipe came about after I had leftover egg whites. I did not want to have to throw them out.

I really adore vintage pictures of Scandinavian Jul Tomte (or Nisse in Norway and Denmark) and Santa Claus. The Jul Tomte or Nisse is especially kind and loving to animals. Therefore in many of the vintage pictures, they are pictured feeding animals. Jul Tomte (Swedish Santa) notice that animals on farms work hard and that they too deserve treats they think of all the animals. Many people think that Nisse resembles gnomes but I guess I think of them more like the Irish Sprite.

The last few days seem like a whirlwind or getting ready for Christmas. I am still doing some Christmas baking. I have a couple of more cookies to bake. I have not decided on which ones I will be making. This year is a whole lot different than last year. Last year was so much harder. I had only begun my grain free journey in October. I had only just begun doing research and experimentation. Such a difference a year can make. I now have a feel for the Cassava flour I use. I can look at the dough or batter and know that it needs more liquid or more flour. I now know when the texture of a bread or cookie is off by the feel of it.

This cookie came about as a way to use up some egg whites I had leftover. I think most people like chocolate and mint together. I have carob powder, cacao powder, and cocoa powder in my pantry so why not use them all.

Chocomint Cookie

Cookie made from egg whites with peppermint and chocolate flavors.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 50 cookies


  • 2 cups monk fruit sweetener
  • 2 cups almond flour
  • 1/8 cup carob powder
  • 1/8 cup cacao powder
  • 1/8 cup cocoa powder
  • 7 egg whites
  • 1/2 tsp cream of tartar
  • 1/8 cup powdered monk fruit
  • 1 tsp peppermint


Find my recipe for Powdered Monk Fruit here

  • Preheat oven to 350F. 
  • Grease cookie sheets. 
  • Combine the powdered monk fruit sugar, almond flour, carob, cacao, and cocoa stir until combined. 
  • Next put the sugar and cocoa mixture through a sieve. Set aside. 
  • In a stand mixer add egg whites and blend until frothy 1-2 minutes. 
  • Add cream of tartar, 1/8 cup powdered monk fruit sugar
  • and peppermint.
  • Beat egg whites until stiff peaks form approximately 6-7 minutes. 
  • Remove from mixer and slowly folding in a little almond flour mixture a little at a time. Stir together until you can make a figure 8 without the dough breaking. 
  • Using a cookie scoop scoop out a cookie and place on the cookie sheet. 
  • Bake 15 -20 minutes. Remove from oven and place on cooling rack. Allow to cool place in airtight container.


Nutrition Facts
Servings 24.0
Amount Per Serving
calories 30
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 49 mg 2 %
Potassium 24 mg 1 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 3 %
Sugars 2 g
Protein 2 g 3 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 1 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3 Comments Add yours

  1. simplywendi says:

    they look amazing!

    1. LaRena’s Corner says:

      Thank you so much for your kind words and support. Have a wonderful day!

      1. simplywendi says:

        my pleasure! 🙂

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