New Year Peppermint Twist

There's something magical about baking in early January when the house is still decorated and the year feels full of possibility. I'd been eyeing keto recipes for weeks, tired of feeling like I had to choose between my New Year goals and actually enjoying dessert. Then one quiet afternoon, I decided to experiment with almond flour and peppermint—two ingredients that had been sitting in my pantry like they were waiting for permission to become something special.

I made these for a small New Year's gathering and watched someone—someone who's usually skeptical about keto desserts—reach for a third cookie without thinking twice. That moment, when good food quietly proves itself without needing an explanation, is when you know you've landed on something real.

Ingredients

• Almond flour: This is your foundation, giving the cookies structure and richness that regular flour never could. Use blanched for a lighter color and smoother texture.
• Coconut flour: Just enough to add moisture-holding power and keep the cookies tender—too much would make them dense and chalky, so don't be tempted to add extra.
• Powdered erythritol or monk fruit sweetener: These dissolve into the dough like regular sugar would, creating that delicate sweetness without the carbs.
• Baking soda: A small amount helps the cookies rise slightly and ensures they're not dense pucks.
• Salt: A pinch brings out the peppermint and balances the sweetness beautifully.
• Unsalted butter, softened: Softened means it creams properly with the other wet ingredients, creating that light, tender crumb.
• Egg: Binds everything together and adds lift without needing multiple eggs.
• Vanilla extract: Rounds out the flavor profile so the peppermint doesn't become one-note.
• Peppermint extract: The star—use pure extract, not imitation, because the difference is immediate and unmissable.
• Sugar-free white and dark chocolate chips: Melted together, they create those Instagram-worthy drizzles without the sugar crash.
• Crushed sugar-free peppermint candies: Optional, but they catch the light on the finished cookies and make them feel celebratory.

Instructions

Prep your oven and workspace:

Set your oven to 350°F and line your baking sheet with parchment paper—this step saves you from cookies stuck to the pan like they're meant to be part of it forever.

Build the dry foundation:

Whisk almond flour, coconut flour, sweetener, baking soda, and salt in a medium bowl until evenly combined. This prevents clumps of baking soda from creating bitter pockets.

Cream the wet ingredients:

Beat softened butter with the egg, vanilla, and peppermint extract until the mixture is pale and fluffy—about 2 minutes with an electric mixer. This aeration matters more than you'd think.

Bring it together:

Gradually fold the dry mixture into the wet mixture, stirring just until a soft dough forms. Overmixing toughens these cookies, so stop as soon as you don't see streaks of flour.

Shape the dough:

Scoop 1-tablespoon portions and roll them into balls, then flatten slightly with your palm on the baking sheet. They'll spread a bit, so give them a little room to breathe.

Bake until golden:

Bake for 10 to 12 minutes—watch for light golden edges while the centers stay tender. They'll firm up as they cool, so don't overbake chasing brown color.

Drizzle and decorate:

Once completely cooled, drizzle with melted chocolate and top with crushed peppermint candies if you have them. Let the chocolate set before stacking or storing.

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The real payoff came at midnight on New Year's Eve when someone asked for the recipe mid-conversation, as naturally as if asking for the time. That's when I knew these cookies had crossed from being a keto experiment into being something people genuinely wanted to make again.

Why Almond Flour Is Your Secret Weapon

Almond flour creates a tender, almost buttery crumb that regular keto recipes often miss. It browns beautifully, holds moisture longer than you'd expect, and actually tastes good—not like a nutritional compromise. I've learned the hard way that cheaper almond flour can be grittier and more absorbent, so if your dough feels suddenly dry, that's likely why.

The Peppermint-to-Sweetness Balance

Peppermint can easily overwhelm a delicate cookie if you're not careful, turning festive into medicinal in one careless pour. The vanilla extract is there to soften the peppermint's edges, and the chocolate drizzle adds richness that prevents the cookie from tasting thin or one-dimensional. If you find yourself reaching for more peppermint, resist—the flavor actually deepens as the cookies sit.

Storage and Serving Suggestions

These cookies stay fresh in an airtight container for up to five days, though they're honestly best within the first two days when the texture is still that perfect tender-with-a-slight-snap situation. They pair beautifully with peppermint tea, black coffee, or—if you're feeling indulgent—a small cup of sugar-free hot chocolate that makes the whole experience feel like a small celebration even on a regular Tuesday.

• If you want extra crunch, fold in 1/4 cup chopped walnuts or pecans before baking.
• Make them ahead and freeze unfrosted cookies for up to three weeks, then thaw and decorate when you need them.
• For gift-giving, package them in small boxes or jars—they look almost too pretty to eat.

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These cookies taught me that going keto doesn't mean giving up the joy of festive baking—it just means finding smarter ingredients and being a little more intentional. Now they're my go-to for every celebration that falls between January and whenever winter finally lets go.

Recipe Questions & Answers

→ What makes these cookies keto-friendly?

The use of almond and coconut flours along with erythritol or monk fruit sweetener keeps carbs low, suitable for a keto plan.

→ Can I substitute peppermint extract?

Yes, you can use vanilla or omit it entirely, but peppermint adds a festive, refreshing flavor unique to these cookies.

→ How can I add extra crunch to the cookies?

Chopped walnuts or pecans can be folded into the dough before baking to add a delightful crunch.

→ Are these cookies gluten-free?

Yes, almond and coconut flours used here provide a gluten-free base ideal for those avoiding gluten.

→ What are suitable beverage pairings?

Sugar-free hot chocolate or peppermint tea complement these cookies nicely, enhancing the festive flavors.