Keto Thin Mints Recipes

KETO THIN MINTS

Steps:

• Preheat oven to 350 F. Line a baking sheet with parchment.
• Combine all the cookie ingredients 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 frozen roll out the dough about 1/4 inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
• Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
• For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much 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.
• I stored these in the freezer once done for the classic crispiness of Thin Mints!

KETO THIN MINTS COOKIES

Steps:

• To make the wafer cookies, combine flour, cocoa powder, Swerve, and a pinch of salt in a large bowl and mix together.
• Add in vanilla extract, peppermint extract, softened butter, and egg. Mix with a handheld mixer until dough is in a ball form.
• Wrap dough in plastic wrap and chill for 1 hour.
• Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
• Remove dough from plastic wrap and place between two pieces of parchment paper. With a rolling pin, roll out dough to a 1/4" thickness.
• With 1 1/2" round cookie cutter, cut out cookies. If you've had a Thin Mints Girl Scout cookie before, you'll know this is a thin, crisp cookie, so the dough will be a little delicate. Use a butter knife to gently pick up the cookie dough cut-outs and place cookies on a parchment-lined cookie sheet.
• Bake for 8-10 minutes on the middle rack in the oven. With the cookies being small and thin, these do not take long to bake - so the longer they are in, the crunchier they will be-but keep an eye on them to avoid burning!
• Remove cookies from the oven and let cool ON the cookie sheet before transferring to a cooling rack.
• To make the chocolate coating, add the chocolate chips, coconut oil, and peppermint extract to a small saucepan over low heat. Melt the chocolate until it's smooth and creamy. Remove from heat.
• Using a pair of tongs, dip cookies into melted chocolate and place back on the cooling rack. Once all cookies are dipped, place in refrigerator until the chocolate coating has hardened.
• Store in a sealed container in a cool area. Enjoy!