I made these Peppermint Choc-Chip Cookies by following the base recipe on the packet, but added a flavoured chocolate block instead of choc chips.

 Makes : 24 Cookies


  • 1 packet of our Low Carb Cookie Base Mix
  • 125ml milk of choice (we used unsweetened almond milk)
  • 70g melted butter
  • 125g chopped walnuts
  • 100g block of Lindt Dark Intense Mint


  • Preheat the oven at 160 degrees and line a flat baking tray
  • In one bowl combine the dry ingredients (cookie mix, chopped chocolate and nuts)
  • In another bowl mix together the wet ingredients (milk and melted butter) and add to the dry mix. Combine well.
  • Roll into balls then flatten onto lined baking tray
  • Bake for 15mins or until golden
  • Cool cookies on rack.


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