Mint Chocolate Cookies THM-E, Low fat

 I feel like I've been having a few too many heavy S Christmas goodies lately! I love that THM is a plan that is all about food freedom, and all of my S treats have been on plan, but I felt like I needed to lighten things up. About 2/3 of my meals are E's, so I wanted a treat with a holiday type flavor that was an E. This is a modified version of my Salted Caramel Cookies. I almost always have those in my freezer, but I think I like these even better! I love peppermint and chocolate together!

For this recipe you will need:

1/2 cup plain, nonfat Greek yogurt

2 egg whites (1/3 cup)

1/2 tsp. peppermint extract

3/4 cup THM approved brown sugar substitute that measures like brown sugar (such as Swerve)

2 Tbsp. cocoa powder

1 and 1/4 cups old fashioned oats

1 and a scant 1/4 cup oat flour (oats ground into flour)

1/2 tsp. mineral salt

1 tsp. baking powder

1/2 tsp. baking soda

THM approved Peppermint White Chocolate Baking Chips (you could also just use white chocolate chips)

Directions:

Cream together yogurt and brown sugar substitute. Add in egg whites and peppermint extract. In a separate bowl, mix together the remaining dry ingredients, except the baking chips. Add dry ingredients to the wet mixture until just mixed in. Use a cookie scoop to place on to a greased baking sheet (or use parchment paper). Press dough down with a fork to flatten out the cookies (you can spray your fork with non-stick spray so the dough doesn't stick to it). Top each cookie with the baking chips. I use about 4 chips per cookie to keep the fat content extremely low. Bake in preheated oven at 350 degrees for 11-12 minutes. Store in refrigerator or freezer.

Yield: 25

Author: www.ruralroutedakota.com

Mint Chocolate Cookies THM-E. Low fat

If you've been having too many rich, heavy Holiday treats, try these very light and low fat Mint Chocolate Cookies! They are a great way to end a THM-E meal!

Ingredients

• 1/2 cup plain, nonfat Greek yogurt
• 2 egg whites (1/3 cup)
• 1/2 tsp. peppermint extract
• 3/4 cup THM approved brown sugar substitute that measures like brown sugar (such as Swerve)
• 2 Tbsp. cocoa powder
• 1 and 1/4 cups old fashioned oats
• 1 and a scant 1/4 cup oat flour (oats ground into flour)
• 1/2 tsp. mineral salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• Lily'sPeppermint White Chocolate Baking Chips (you could also just use on plan white chocolate chips)
• Directions:

Instructions

1. Cream together yogurt and brown sugar substitute. Add in egg whites and peppermint extract. In a separate bowl, mix together the remaining dry ingredients, except the baking chips. Add dry ingredients to the wet mixture until just mixed in. Use a cookie scoop to place on to a greased baking sheet (or use parchment paper). Press dough down with a fork to flatten out the cookies (you can spray your fork with non-stick spray so the dough doesn't stick to it). Top each cookie with the baking chips. I use about 4 chips per cookie to keep the fat content extremely low. Bake in preheated oven at 350 degrees for 11-12 minutes. Store in refrigerator or freezer.