Keto Thin Mints are crispy keto cookies with a sugar-free mint chocolate coating. They’re the perfect way to indulge in Girl Scout cookies without all the sugar and carbs.
Fact: Nothing derails a keto diet faster than a box of Girl Scout Cookies. But never fear, Keto Thin Mints are here!
These are the low carb cookie recipe of your dreams. Or maybe my dreams. Perhaps we’ve been dreaming about this together. This thin mint cookie recipe was first posted in 2011.
Those Girl Scouts will be knocking on your door soon, and I so thought it was time I gave these beloved sugar free cookies a little update. Because you need all the help you can get to ward off the sugary temptation.
Sugar-free Girl Scout cookies
If you have trouble resisting the sweet and tasty treats sold by Girl Scouts, you are not alone.
The only possible solution? Making your own healthier versions at home. Whatever your favorite flavor is, I have a keto-friendly version. Such as keto tagalong bars, keto Samoa bars, and even keto Do-si-do cookies.
And of course, these delicious Keto Thin Mints.
All of these recipes really satisfy that craving for cookies. And best of all, they’re easy enough to make any time you need them.
Ingredients
This Keto Thin Mints recipe uses standard low carb ingredients that are readily available at most grocery stores. You will need:
- Almond flour
- Cocoa powder
- Erythritol sweetener (such as Swerve)
- Baking powder
- Salt
- Egg
- Butter
- Vanilla extract
- Peppermint extract
- Cocoa butter (or coconut oil)
- Sugar-free dark chocolate
How to make keto thin mints
It’s easy to make these crispy keto chocolate cookies. Be sure to check out the video in the recipe card for step-by-step instructions.
The cookies
Thin mints start with a good crisp chocolate wafer. I use these same wafers in my keto oreos too!
- Use finely ground almond flour: As always, a good fine almond flour produces the best results in keto baking. Your cookies will be more cohesive and crisp up better. Read more about baking with almond flour.
- The sweetener matters: I know everyone has their preferences but only erythritol-based sweeteners, such as Swerve, produce crisp cookies.
- Roll the dough evenly: I like to roll mine less than ¼ inch thick, so that I get a lot of cookies. But what matters most is that they are all of an even thickness, so that they bake evenly.
- Cut out circles: Grab a 2-inch round cookie cutter and get cutting!
- Bake at a low temperature: I keep my oven at 300 degrees Fahrenheit for these keto thin mints, so that they crisp up without burning. How long they take depends on how thinly you rolled out the dough.
The coating
Now for the fun part… dipping the wafers in a minty chocolate coating.
- Don’t use unsweetened chocolate! Several readers have made the mistake of using unsweetened chocolate, which has absolutely no sweetener whatsoever. And of course the keto thin mints turned out quite bitter! Make sure you are using a good no-sugar-added chocolate like Lily’s, which is sweetened with erythritol and stevia.
- Set up a double boiler: A double boiler allows you to melt the chocolate more gently, without overheating it.
- Add a little oil to thin the chocolate coating, making it easier to dip the wafers.
- Mint extract to taste: I recommend using an oil-based extract, to make the chocolate less likely to seize. I use a teaspoon of Frontier peppermint flavor but you can always use more if you prefer a stronger flavor.
- Dip the wafers: Drop them into the melted chocolate, toss them to coat, and lift out with a fork. Then tap the fork on the side of the bowl to remove excess chocolate. Place the keto thin mints on a waxed paper lined baking sheet until set.
Pro tip: Freeze the wafers before you start dipping them, so that the chocolate sets faster. It’s much less messy that way!
Frequently Asked Questions
Sure thing! Try using sunflower seed flour in place of the almond flour. You may need a little bit more to firm up the dough properly.
That works too! Try using coconut oil in place of the butter for the cookies and make sure to use dark chocolate for the coating.
If you want crisp cookies, you must use an erythritol based sweetener such as Swerve or Lakanto. Any amount of allulose will make these cookies very soft and spongey.
You could do that, but if you want nice even circles, I recommend rolling the dough out and cutting with a cookie cutter. The slice-and-bake method would be just as much work, in my opinion.
There are a couple of possibilities. You may have let the heat get too high when melting it. And you may have gotten some liquid in there, as any amount of water will cause seizing.
Yes! They are a great make-ahead cookie. You can either just make the wafers, and dip them when ready, or you can make the finished cookies and freeze those.
Storage Instructions
Store the cookies at room temperature in a covered container for up to a week, or in the fridge for 10 days. They can also be frozen for several months.
Keto Thin Mint Cookies Recipe
Ingredients
Cookies:
- 1 ¾ cups almond flour
- ⅓ cup cocao powder
- ⅓ cup Swerve Sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg slightly beaten
- 2 tablespoon butter melted
- ½ teaspoon vanilla extract
Coating:
- ½ ounce cocoa butter or 1 tablespoon coconut oil**
- 7 oz Lily’s dark chocolate chopped
- 1 teaspoon peppermint extract
Instructions
Cookies
- Preheat the oven to 300F and line two baking sheets with parchment paper.
- In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
- Roll out dough between two pieces of parchment paper to desired thickness, but no more than ¼ inch thick. Lift off top piece of parchment and set aside.
- Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
- Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.
- Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.
Chocolate Coating
- Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.
- Dip the cookies into the chocolate, using two forks to turn over and fully coat cookie.
- Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.
- Refrigerate until fully set.
Chrissy says
My husband loves these. I wouldn’t say they are the greatest, but I made them because I was about to give in and needed something. I’d probably do 1/2 a teaspoon of peppermint, maybe less. Or try the mint dark chocolate chips that everyone is talking about in the comments. The inside doesn’t remind me of girl scout cookies, but they are okay all in all. I probably wouldn’t make them again. They kinda tasted like toothpaste because the mint was so strong haha. I’m sure adjusting it would make it better. Over all decent recipe!
Laura says
Just made these yesterday so I don’t kick myself out of keto by buying GS cookies. These are just perfect!!! Better after a day in the fridge! Thank you for this awesome recipe! Five stars!
Laura says
Oh and one more thing – I didn’t have peppermint extract, so I used about 10 drops of peppermint essential oil! Still great!
Julie says
I made these today and used Lily’s white chocolate peppermint chips for the coating! Delicious. The white chocolate peppermint chips must be seasonal—I found them at our local Sprouts store.
Debra says
Can sesame flour be used in place of almond flour?
Carolyn says
Sesame flour is usually much more fine and absorbent, and it would make these very crumbly and dry. If you want to be nut-free, you should try sunflower seed flour.
Deana says
Such a great recipe! I was a thin mint addict before I went keto, I am so happy to see that I can make healthier versions of my favorites. Thank you!!
Christine King says
This recipe is amazing. Also delicious with orange oil (instead of peppermint) as Jaffa chocolate cookies. Loved by all family members.
Carolyn says
Love that idea!
Kathleen says
I made an improvement to the recipe by melting Lilly’s Mint Chocolate chips for the coating. This gave a more minty flavor than just flavoring. Delicious!
Carolyn says
Yum!
Kim Smith says
These are amazing – every time I make them people ask for the recipe! I also use the chocolate wafers to make your awesome sandwich cookies – yum!
Carolyn says
I am so glad!
Renee says
Easy to make. Only 4 stars because I thought the mint was a bit too much for me and I couldn’t get the cookies crisp. I’ll make some adjustments next time.
Julie says
My family loved these. Taste just like the GS originals. Yes, they are a fair bit of work, but we’ll worth the effort. I used a small container lid as the template since I didn’t have a cookie cutter that was small enough.
Sherma Lewis says
I love this recipe. Thank you, Carolyn, for sharing it. I was so impressed with the cookie base because it baked up just like you described and held the round shape perfectly. Then, when I dipped them in the chocolate, I was even more impressed. They came out beautifully, and they tasted great. I could easily share these with my non-keto friends and family.
Carolyn says
I am so glad to hear that!
Hanna says
This is the first keto dessert I’ve made and they’re pretty good! I watched the video which I think helped the preparation but I still don’t know why I couldn’t get the parchment papers to stay still while I was rolling the dough lol. I had some inconsistent cookie sizes but I kept poking them until the thickest cookies were firm enough and none of them burnt. She mentions she uses vanilla extract in the cookie so the wafer can be used in other recipes, but for me, peppermint only in the chocolate wasn’t enough and there’s no peppermint aftertaste. These were fun to make and they taste pretty dang good!