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Low Sugar Double Chocolate Mint Cookies


Indulge your sweet tooth with these Low Sugar Double Chocolate Mint Cookies (and get our 3 tips for making healthier baked goods)!

This post was created in partnership with our friends at Wholesome. 

Overhead view of Low Sugar Double Chocolate Mint Cookies on a white surface that are studded with chocolate chips and chunks.

A cookie made for cookie lovers. 

There are few things as delicious and comforting as a chocolate chip cookie still warm from the oven. Soft and chewy with melty chocolate bits that haven’t even had time to set. You know exactly what I’m talking about and now that I have your FULL cookie-loving attention, let’s talk about these Low Sugar Double Chocolate Mint Cookies that are every bit as good out of the oven as they are the next day and the next (because I’m just going to assume right now that you’re already planning to make a double batch…).

Close up shot of a Low Sugar Double Chocolate Mint Cookie made with Wholesome Allulose Zero-Calorie Granulated Sweetener.

A match made in cookie heaven.

Chocolate and mint together are, for some of us, a more natural and intoxicating pair than peanut butter and jelly. Dark and rich + cool and crisp, these Low Sugar Double Chocolate Cookies remind me of the Thin Mints I adored as a kid (and peddled to everyone I knew as a Girl Scout). 

While they’re not chocolate covered, these Low Sugar Double Chocolate Mint Cookies are studded with chocolate chips. And the best part is that they’re not packed with refined sugar and flour, which makes them a treat I can feel good about sharing with my family. In fact, they’re not made with any sugar at all, but rather a new natural sweetener, Wholesome Allulose.

A clear glass bowl with dry ingredients to make Low Sugar Double Chocolate Mint Cookies featuring Wholesome Allulose Zero-Calorie Sweetener.

What is Allulose?

In case you haven’t heard, allulose is a natural, zero-calorie sweetener that’s naturally found in figs, raisins, and kiwi. It’s not particularly practical to extract that sweetness at home yourself, so opt to use Wholesome Allulose instead, a delicious calorie-free granulated sweetener that tastes like sugar with a mild, clean sweetness, no bitterness, and no aftertaste. Allulose is perfect for those who are looking to lower their sugar intake while still enjoying an occasional sweet treat. It dissolves easily with both granulated and liquid options and can be substituted for sugar in cakes, cookies, muffins, and pancakes when you want a softer, fluffier texture. 

Low Sugar Double Chocolate Mint Cookies on a parchment lined baking sheet ready to go into the oven.

What we love about Wholesome Allulose.

Other than the fact that it’s a great way to lower the sugar content of our favorite baked goods and for adding a bit of sweetness to oatmeal, hot cocoa, coffee, or tea, it has no aftertaste and is mildly sweet. We also love that Wholesome Allulose is free from fillers and flavors making it the perfect zero-calorie sweetener. Wholesome Allulose is Non-GMO Project Verified, Keto Certified, Gluten-Free, Vegan, and Kosher and has zero glycemic impact. 

Now with Wholesome Allulose, you can make your favorite baked goods sweet without all of the sugar. But don’t stop there because we’ve got a few more tips for making your baked goods healthier. 

A stack of four Low Sugar Double Chocolate Mint Cookies on a wire cooling rack ready to be enjoyed!

3 Tips for Making Healthier Baked Goods


  • Add healthy fats – Mix in your favorite nuts or seeds for crunch, flavor and healthy fats. Chopped walnuts would take these Low Sugar Double Chocolate Mint Cookies over the top (think: mint brownie).
  • Lower the sugarWith most baked goods, you can safely reduce the amount of sugar called for in the recipe by ⅓ or ½ without affecting the taste or texture. It’s often tricky to replace granulated sugar with liquid sweeteners, especially in cookie recipes, so we love that Wholesome Allulose is a granulated sweetener (1⅓ cups sweetens like 1 cup of sugar) because it doesn’t change the texture of the dough or batter. 
  • Use dark chocolate for an antioxidant boost – As you know, we’re more about what you ADD than what you have to take out, so naturally, we’d suggest the addition of high-quality dark chocolate (70% cocoa or higher) or using cacao in place of baking cocoa. You can also stir in a few tablespoons of cacao in place of some of the flour in most recipes to add a subtle chocolatey flavor and a dose of antioxidants (cacao is also a great addition to your favorite slow-cooked chili to enhance the flavor).  


A pile of Low Sugar Double Chocolate Mint Cookies on a round, black cooling rack next to a bag of Wholesome Allulose Zero-Calorie Granulated Sweetener.

Here’s to enjoying your favorite treat made naturally sweet – and these Low Sugar Double Chocolate Mint Cookies – without the sugar crash. 

Indulge your sweet tooth with these Low Sugar Double Chocolate Mint Cookies (and get our 3 tips for making healthier baked goods!) #ad @wholesomesweet Click To Tweet

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Let’s Get Cookin’

Low Sugar Double Chocolate Mint Cookies

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 11-13 mins.
  • Total Time: 30-33 mins.
  • Yield: 22 cookies 1x
  • Cuisine: Grain-Free, Vegan Option
Low Sugar Double Chocolate Mint Cookies studded with chocolate chips and chunks on a white surface surrounded by fresh mint leaves.



  • ⅔ cup Wholesome Allulose Zero Calorie Granulated Sweetener
  • 1 cup (6 ounces) chocolate chips, divided (we used sugar-free chocolate chips for a low sugar option)  
  • ¼ cup coconut oil
  • 1½ tsp. peppermint extract 
  • 2½ cups finely ground almond flour 
  • ¼ cup + 2 Tbsp. cocoa powder
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 large eggs*


  1. Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicone baking liners. 
  2. In a small saucepan over medium-low heat, combine ⅔ cup chocolate chips and coconut oil. Stir continuously until just melted and smooth (you don’t want the chocolate to be too hot). Remove from heat and stir in peppermint extract. Set aside. 
  3. In a medium bowl, mix together the almond flour, Allulose granulated sweetener, cocoa powder, baking powder, and salt. 
  4. To the bowl, add the melted chocolate and eggs. Mix to combine well. Fold in the additional ⅓ cup of chocolate chips (make sure the dough isn’t too warm otherwise the chips will melt). 
  5. With a spatula, scoop the dough (about 2 Tbsp.) into balls and drop them onto the prepared baking sheets. The dough will be slightly sticky and you should end up with about 22 balls. 
  6. With slightly wet hands, press the dough to form into cookies about ¼-inch thick (dough will not spread out much with baking). Top each cookie with a couple of additional chocolate chips if desired, slightly press them into the dough. 
  7. Bake the cookies in a preheated oven for 11-13 minutes, rotating the pans from front to back and top to bottom halfway through baking time. Remove cookies from the oven and allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. 


*For an egg-free (vegan) option: Mix 2 Tbsp. flax meal + 7 Tbsp. water and allow the mixture to sit for 5-10 minutes to thicken before adding to the flour and chocolate mixture. 

Cookies may be stored in a covered container on the counter for up to 5 days or frozen for longer storage.  


  • Serving Size: 1 Cookie
  • Calories: 139
  • Sugar: 1g
  • Sodium: 70mg
  • Fat: 13g
  • Carbohydrates: 11g
  • Fiber: 7g
  • Protein: 4g

Pin it now and make it later!

This post was made possible by our friends at Wholesome. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.


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