Girl Scout cookie season is the worst when you are on a low carb or allergy lifestyle. Thin Mints are seriously the best cookie ever to grace the planet. Yes and amen! Now that you know my true feelings on Thin Mints, let me introduce you to Keto Thin Mints. As large family mama’s know already, this recipe makes a lot of cookies. Nothing worse than making cookies to only get one.
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Now that I got you hankering for a thin mint but you can’t have one direct from the box, let me show you how to make some keto as well as gluten free. Gather all your ingredients together. It’s always easier to cook when you have the ingredients out on the counter. This also helps if things need to be room temperature for baking.
Mix all the ingredients together except the chocolate chips, coconut oil, and peppermint extract. Save those for dipping at the end. Mix everything up into a ball and throw in the freezer. It’s easier to roll out and cut when it’s cold. While the dough is chilling in the freezer ( yeah, that was a bad mom joke), pull out your large sheet pan and line it with wax paper or parchment paper. Spray with non stick spray to make the cookies slide right off.
Roll out cold dough and cut into circles with a cookie cutter, biscuit cutter, or the bottom of a cup. Place on sheet pan and cook for 7 mins in a 350 degree oven. Don’t worry if the cookies look like they aren’t quite done. They will firm up as they cool. Put them on a cooling rack and finish cooking the rest. Once they are all cooked and cooling, move on to the coating.
Throw the cooled cookies in the freezer to get nice and cold. This will help the coating stick better. While the cookies are freezing, make the chocolate coating. Put the coconut oil and the chocolate chips in a microwave safe bowl. Melt the chocolate chip combo either on the stove or in the microwave. If using the microwave, do it in 30 second increments. Once the chocolate is smooth, add the peppermint extract and mix thoroughly.
Dip the cookies in the chocolate mixture then set aside on parchment lined plate or pan. When pan is full, put in freezer to harden the coating. Keep going until all the cookies are dipped. Store the leftovers in the freezer.Print
Thin Mints are the cookie most people miss the most when cookie selling season comes around. This keto version will let you have your cookies and eat them too!
- 4 tbsp cocoa powder
- 2 cup almond flour
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/4 tsp pure peppermint extract
- pinch uncut stevia
- 6 tbsp water
- 1 cup sugar free chocolate chips
- 1/2 tsp additional pure peppermint extract
- 4 tsp coconut oil
- Preheat oven to 350 F.
- Line your large sheet pan with parchment or wax paper. Spray with cooking spray.
- Combine all ingredients except the chocolate chips, peppermint extract, and coconut oil in a bowl. Stir to form a dough.
- Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
- Once dough is frozen, roll out and cut dough into circles with a cookie cutter or small jar lid.
- Bake 7 minutes.
- As the cookies cool, they will firm up.
- After the cookies cool, make the chocolate coating.
- Freeze the cooled cookies so the chocolate will stick well.
- For the coating, add in coconut oil and carefully melt the chocolate chips. The coconut oil makes the chocolate smoother and easier to coat.
- Once melted stir in the peppermint extract.
- Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
Store in the freezer to make them crisp like Thin Mints!
Everyone will love these keto thin mints! No one will know they are low carb or gluten free. They will just gobble them up and declare you best mom ever! #momwin