Hershey’s Kiss Candy Cane Chocolate Cookies (Low Carb & Gluten Free)
These cookies contain only 8 grams of carbs. They use almond flour, but taste just as good as the wheat version!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- pinch kosher salt
- 1 large egg (room temperature)
- 2 tablespoons soft butter (1/4 stick)
- Hershey's kisses candy cane (peppermint flavor)
Instructions
- 1
Preheat the oven to 350 °F (~175°C). In a medium mixing bow, add all the dry ingredients: 1 cup of almond flour, 1/4 cup of unsweetened cocoa powder, 1/4 cup of sugar, 1/2 teaspoon of baking powder, and a pinch of kosher salt. Mix well.
- 2
In a large mixing bow, beat the large egg and 4 tablespoons of butter together with a fork. Then add the mixed dry ingredients, blending thoroughly with the fork. The dough should be moist and a bit sticky.
- 3
Prepare a large baking sheet lined with parchment paper. Using a tablespoon, scoop out a spoonful of dough and roll it into a small ball (~20 g). Place it onto the baking sheet. Continue the same procedure until all the dough is used up, about 15 balls. Make sure to leave some space in between each dough ball as the cookies spread a little during baking.
- 4
Put the baking sheet with the dough balls on the middle rack of the oven. Bake for 10 minutes. Unwrap the same number of Hershey's kisses as the cookies.
- 5
Remove the baking sheet from the oven. While the cookies are still hot, gently press one Hershey's kiss onto each cookie. Let the cookies cool mostly before consuming. Enjoy!