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Homemade Thin Mints

My famous low carb Thin Mint recipe gets a shiny new makeover, with a how-to video. Learn how to easily make your own keto Girl Scout cookies, without the guilt!

Low Carb Keto Thin Mints Recipe

Growing up in Canada, I was a part of that rite of passage common for little girls in North America. I was a Brownie, and then I was a Girl Guide. Yes, I said “Guide” and not “Scout”, because that’s what we called it up there in the great white north. Apart from the name, and perhaps the uniform, it is essentially the same organization, providing the same activities and fostering the same core values. Every week in my little blue uniform, I would be dropped off at some local church basement, led through various songs and encouraged to work on my various badges. And every year we were charged with the task of selling cookies, just like little girls in America.

Easy sugar-free and grain-free Thin Mints!

 

How to Make Low Carb Thin Mints

But here’s where there is a glaring difference. A huge difference. A staggering difference. We only sold one sort of cookie. Or rather, two sorts, chocolate and vanilla, contained in the same box. They were sandwich cookies, and they were boring. People bought them from us because we were sweet little girls and they felt that they had to, not because the cookies were any good. After I moved to the US, I was taken aback by how excited people were by the impending Girl Scout cookie season. It was as if I was on the other side of a huge cultural divide, wondering if Americans were soft in the head for getting so worked up about boring sandwich cookies. Imagine, then, my surprise and delight at discovering the vast array of cookies that the Girl Scouts had to offer. And also my infinite sorrow that as a child, I was sent out into the world to peddle boring sandwich cookies to my kind neighbours when I could have been enticing them with Samoas, Thin Mints and Tagalogs. It’s just not right. Poor little Canadian girl guides.

Learn how to make your own healthy Girl Scout cookies. Low carb and sugar-free!

This year, we made it through Girl Scout cookie season relatively unscathed, my husband purchasing a single box of Thin Mints. For which he apologized profusely, claiming that the little girls and their mothers had looked at him so beseechingly, he had to buy something. But I was okay with it, because I actually already had a plan to create a low carb, gluten free version of my own. Thin mints aren’t my favourite Girl Scout cookie, that honour belongs to the caramel-laced, coconut-crusted Samoa. But mint and chocolate is always a good combination in my books and I was pretty sure I could make a decent approximation from diabetic-friendly ingredients.

The Results: I may risk offending some die-hard Girl Scout cookie fans when I say this, but I honestly think my version is as good as, or better than, the original. For one thing, they taste a far sight fresher, and for another, they contain no hydrogenated anything. They are crisp and chocolatey and minty, just ast they should be. They are the perfect low-carb treat to help diabetics and other low carbers not feel deprived. And they were remarkably easy to make! Go ahead and buy some Girl Scout cookies to support the organization…and then feed them to someone else while you enjoy your own homemade, better-for-you version.

Homemade Thin Mints (Low Carb and Gluten Free)

Yields About 40 cookies
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Girl Scout cookies without the guilt! These low carb, gluten-free Thin Mints are a hit with the whole family.

Ingredients

    Cookies

    Coating

    Directions

      Cookies:

      1. Preheat the oven to 300F and line two baking sheets with parchment paper.
      2. In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter, vanilla and stevia and stir well until dough comes together.
      3. Roll out dough between two pieces of parchment paper to desired thickness (I rolled mine very thin, about 1/8 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.
      4. Bake cookies until firm to the touch, about 30 minutes. Remove and let cool (they will continue to crisp up as they cool).

      Chocolate Coating:

      1. Place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt butter and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in peppermint extract.
      2. Dip cookies into chocolate, using two forks to turn over and fully coat cookie. Gently pass chocolate-coated cookie back and forth between forks to remove excess chocolate, then place on waxed paper to cool and set.

      by

      Recipe Notes

      Serves 20 (2 cookies per serving). Each serving has 2.18 g NET CARBS (carb count may vary depending on chocolate used for coating. This carb count is for Lily's chocolate).

      Food energy: 116kcal Total fat: 10.41g Calories from fat: 93 Cholesterol: 5mg Carbohydrate: 6.99g Total dietary fiber: 4.81g Protein: 3.08g

      *Cook's Notes: some chocolate melts more thickly than others. Cocoa butter is the best way to thin out the coating. Butter and coconut oil are okay but some chocolate seems to end up more thick when using dairy.

      Everyday Keto Kitchen

       

      Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.

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      Nutritional Disclaimer

      Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

      Reader Interactions

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      Comments

      1. I can imagine how the almond flour would make these cookies more delicious. I was a Brownie once too, but somehow never made it to the Girl Guides! LOL, those were the good old days…

        Reply

      3. I love Thin Mints, they are one of my favorites (besides the caramel delight cookies with the coconut). I have always wanted to try and make these at home and now I have a recipe to help!

        Reply

      6. Enjoy the annual GS Thin Mints, but homemade Thin Mints sound like a must try. Looking forward to preparing your recipe. Thanks for posting it.

        The Souper

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      9. Where can I find erythritol? I would love to make these for my Mom – she would go crazy for these!! 🙂

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      10. Cool! These look great. I love keeping my Thin Mints in the freezer — they're so good cold. I'd love to try making them myself.

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      11. Hands down my favorite Girl Scout cookie! Thin Mints make me giddy. These look so delicious and I have to make these now. Never would have thought to make my own. How will I ever be able to walk into my local grocery store now without having to see the sad little looks on their faces when I tell them "Tough luck. Carolyn's are way better!" It'll look as if I kicked their puppy.

        Reply

        • Do the same thing I do with Boy Scouts and their popcorn! Hand them a $5 donation and say this is for your troop. It is a fundraiser, so that’s a way to help them out without bringing a bunch of carbs home. I don’t think they make $5 off even 2 boxes of cookies so it works out.

          Reply

      12. Well done, Carolyn!! My family always chooses the Thin Mints, and I'm thrilled to have not hydrogenation in the little guys. That was always one of my biggest frustrations with the cookies when I was a leader, here I was doing meetings on nutrition and the dangers of hydrogenated oils and then I asked my girls to sell cookies with the oils in them! And not just a little oil, lots.
        One year our troop had 40 boxes left over and not wanted the Cookie Mom who had worked so hard and thru no fault of her own to get stuck with them I wrote a check. Yep… 40 boxes of cookies in my pantry! We gave most of them away, but I might add that they freeze well and the Thin Mints in particular are somewhat addiction frozen!

        Reply

      13. Thin Mints are among our favorite cookies and this is a great recipe especially free of the hydrogenated oils. Thankss for sharing this!

        Reply

      14. Wow…now I'm feeling better about not yet buying Girl Scout cookies this year! These look amazing and the fact that they are gluten free adds a very interesting twist. I'll have to make these next time our gluten-intolerant friends come over.

        Reply

      15. I'm a samoa girl myself, but my daughter loves any and everything mint/chocolate and would love these. Your version looks so much better to me and I doubt the girl scouts use Lindt chocolate (yum) in their coating :o)

        Reply

      16. I am loving the fact that i can eat these without having to worry too much about gaining weight! Thanks for sharing this healthified recipe 🙂

        Btw, i really like your second picture!

        Reply

      18. Wow, those look amazing!! Fantastic job! At least you had the Brownies, we had nothing but boring school fundraisers that we sold for. 😛

        Reply

      19. These Thin Mints look scrumptious and definitely give those little green boxed cookies a run for their money. 🙂 So glad you made it over the divide and discovered the Samoa. Those are my favorite too!

        Reply

      27. I had no idea girl scout cookies were different in Canada, so interesting! I am so glad you posted these! We love our thin mints, and when we did have our local girl scouts go around this year they were sold out 🙁 Now I can make my own!! YAY!!

        Reply

      29. I've always been so curious about Girl Scout cookies. I love mint chocolate, so I'm pretty sure I would be a thin mint addict. Maybe it's best that I live in Canada…
        Yours look awesome 🙂

        Reply

      30. I really do need to try these thin mints – sweetened with stevia & all that almond flour. They have gotta be great!

        Reply

      34. I never knew that they were called Girl Guides in Canada. You know the funny thing is, I was just eating a Thin Mint before I started reading this!

        Reply

      35. I was so happy to find this recipe! I'll have to bookmark it. The husband recently challenged me to make him Thin Mints. We both love them, but we somehow missed the boat when it came to ordering Girl Scout cookies this year. All of the copycat recipes I looked up called for Ritz crackers, and I thought that was weird. Your recipe looks so much better!

        Reply

      36. Pure genius! They look wonderful, too-and I'm sure they're way better than the mass produced version. So strange that they only have that one variety in Canada!

        Reply

      37. What? How have I never come across your blog before? These look GREAT! Can't wait to try! What kind of liquid stevia do you use??

        Reply

      38. Thank you for the info. Carolyn!! My Mom is not diabetic – yet. But the Dr. has her on a diet that is basically a restricted diet and reduced sugar. So any great tasting recipe I can make or pass on to her is so appreciated!!

        Reply

      39. My husband and I love buying the thin mints from the "girl scouts" when it's available, but yours looks so much better.

        Reply

      42. These look so delicious! Those photos are amazing. I love thin mints but rarely make them/buy them because they will be gone in no time. I can't resist them!

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      44. These cookies look amazing. My neighbor's granddaughter, who is 7 has Type I diabetes, so I'm saving the recipe for her. Do you buy almond flour at a health food store?

        Unfortunately, we're not close to a Whole Foods.

        Reply

      45. Of all the girl scout cookies, the thin mints are everyone's favorite.
        Never had them home made, and with the true goodness of the Lindt chocolate, this blows any thin mints cookies away…even the girl scouts ones…but then again, we are avid supporters of the girls scout cookies. Love their peanut butter cookies, as well.

        Wonderful cookies, Carolyn, so chocolatey, and bursting with mint flavor! Beautiful!

        Reply

      46. Carolyn-Gorgeous Thin Mints! Those are our favorites. I will try your recipe. We love to eat them when Girl Scouts start to sell them .:)

        Reply

      48. Carolyn, these looks ridiculously good! My mouth is watering because I know how good these cookies are I bet yours are even better.

        Good news, the Canadian girls only sell the good cookies now. No more stale vanilla and chocolate garbage cookies! Hooray!

        Great post!!

        Reply

      49. I wouldn't be surprised if these are much better than the originals. Nothing beats a homemade version of processed foods, especially with high quality chocolate 🙂 I've been meaning to try making homemade versions of Girl Scout cookies for a while and I think this will be the recipe I try! Thanks for sharing.

        Reply

      53. I LOVED the vanilla sandwich cookies!! I can't believe you thought they were boring! They changed the supplier a few years ago and they're totally lousy now. But, they do sell the mint ones now and they are my favourite (although they are a bit different than these). Yours look wonderful!

        Reply

        • I totally loved the vanilla ones to – always felt lucky because everyone else in my house liked the chocolate ones, so it was more vanilla for me! However, I DO love mint and chocolate and these ones are so much better than the original thin mints! I haven’t had the real ones for a few years now, but I remember them being waxy. I keep these in the freezer and they are perfect!

          Reply

      54. I loved this recipe and very nice details in the post. Great idea for Food and I Think very testy its food. interesting and beautiful recently post . really i loved that and thanks for nice sharing

        Reply

      56. Since I started low-carbing, when the cute little kids ask me to buy a box of cookies or a candy bar, I just give their leader/guide five bucks and tell them to keep their carbs; that if they tell HQ to start selling low-carb treats, I'll buy them by the truckload.

        Reply

      57. Ok, so my foodbuzz inbox kept 'timing out' when I wanted to check out this recipe, it also wasnt letting me go to your profile for whatever reason – so I just want you to know my love of girl scout cookies just made me spend a solid 10 minutes getting here via cranky Foodbuzz today! And Im glad I made it! These look and sound great – thin mints are one of my favorites!! I cant wait to try these.

        Reply

      59. I love the chocolate & mint combo and these thin mints look delicious!
        I practically always use Lindt 85% chocolate when I bake, it's so good!

        Reply

      61. Anonymous: you can definitely make the coating with unsweetened baking chocolate, but you will probably want to sweeten it somehow. That unsweetened can be mighty bitter! And if you can get ahold of the Lindt bars, I recommend them because they actually have less carbs than unsweetened. I know that sounds crazy, but according to the package, there are 8g of carbs per serving, and 2.5 servings. It's a 3.5oz bar so that works out to 5.7g of carbs per oz, whereas most baking chocolate has 7-8g of carbs.

        Reply

      62. I have a box of GS thin mints in my freezer right now. I knew there was a GF version coming out somewhere! You saved me from trying to figure it out myself!

        Reply

      64. LOW CARB THIN MINTS??? You have created the greatest food ever. And with super dark chocolate. I'm dying to make these, they sound fabulous!

        Reply

      65. I never knew the difference in the Girl Scout cookies between Canada & the US. I was one of those who couldn't wait for them to show up at the house. My husband & I love thin mints, but they are not to be found here in Europe. Thanks for the recipe I can't wait to try it. They sound delicious and no junk in them:)

        Reply

      66. since I've tried in the past some of your goodies I take your word for granted with this thin mints.

        i'd like to ask you, if possible, to write also the amount of sugar needed for people like me.
        thanks Carolyn.

        Reply

      67. Interesting background on these cookies. They have always been a favorite of mine, and I must say I am sure to prefer yours 🙂

        Reply

      68. If you REALLY want to cheat and not make these beautiful cookies …….. dip a ritz cracker in melted choc. chips after you melt stir in a few drops of mint extract. EASY and quick!

        Reply

      69. Good grief, I had to scroll forever just to find the comment link! These are definitely a bestseller. I'll be giving them a try because Dudette and Hubby love them and I like the fact that they're home made. Many thanks for creating the recipe!

        Reply

      71. Anonymous – yes, you could make these with sugar. I'd probably replace my sweetener (erythritol and stevia) with about 1/2 cup of sugar, or more to taste.

        Reply

      72. I made these, but rolled it out to make 120! yikes! Still came out delicious, but I think I may add the peppermint to the cookie 'dough' next time! give it more mint oomph! Thanks for this fabulous creative recipe..I love your blog!

        Reply

      73. Wow, 120, that's impressive! I considered putting mint in the actual cookie base but I decided to just go with it in the coating. I love a lot of mint but some people don't so I didn't want to go overboard at first. Have fun with it and tailor it to suit your fancy, that's what recipes are for!

        Reply

      74. I'm sure you checked the ingredients for the Lindt but as far as I can find Lindt isn't considered gluten free. They use barley malt in many of their chocolates so I never eat it. Maybe this has changed but I looked it up online and could only find info that says they can't say GF because of cross contamination. Do you have more info about Lindt? There are other GF chocolates so people should be able to find them and make these yummy looking cookies.

        Reply

      76. I made these for my diabetic husband over Thanksgiving (Thin Mints were always his favorite!) and he loved them! Thanks for the great recipe! Posted abt them today and have a giveaway starting today for NuNaturals Stevia if you are interested!

        Reply

      77. Carolyn, can you tell the sugar equivalent of the 10 drops of Stevia? I have Sweetzfree (liquid Sucralose) where 1 drop equals 1 tsp. sugar. How much of the Sweetzfree should I use to replace the 10 drops of Stevia? Thanks.

        Reply

      78. Oh, wow, I am not sure of this one. But I think the sweetness of Swwetzfree is significantly less than that of stevia extract. So I would start with 10 drops, then taste and adjust as you go.

        Reply

      79. So how much sugar is one drop of your Stevia extract equal to? That way maybe I can figure out how much sugar you are replacing in the recipe with your 10 drops of Stevia extract and then I can go from there with my sweetener.

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      80. So Carolyn how much sugar are you replacing in your recipe with the 10 drops of Stevia extract and maybe I can go from there to figure out how much of my sweetener I need to use? Since there are so many different sweeteners, everyone needs to put the sugar equivalent out to the side of their sweeteners.

        Reply

      81. Tricky, because I do so much of it by taste and stevia is really not a consistent exchange with sugar. But here's the way I do it. And for me, it's the interaction between erythritol and stevia that gives the sweetness I want. But I'd say that for these cookies (the cookies themselves), I am replacing about 1/2 cup sugar TOTAL between the erythritol and stevia. Does that help?

        Reply

      82. To be truly gluten free, the maker needs to take care in the vanilla they use. Vanilla is made with alcohol, which may be made from a grain. Tricky little things that sneek into a diet. ;o)

        Reply

      84. What is erythritol and what is its’ purpose? Where can I find it or what can I substitute for it? here in NC, no one has heard of it. Also what amount of granular stevia can be substituted for liquid? thanks! Hesse sound great.

        Reply

          • No, not exactly. Truvia is an erythritol based sweetener that also contains stevia. There are many brands of erythritol-based sweeteners and my favourite is Swerve.

            Reply

      85. HELP! I tried to make these for some christmas cookies. My dough would not come together. I did use regular flour because I don’t need them to be gluten free. I also used Truvia baking blend for the erythritol as I have many different forms of non-sugar and I wasn’t going to buy another one. How will this change the recipe? It was way too dry wouldn’t make a dough. I tried adding vanilla, mint extract, more butter, another egg trying to get it to make a dough. Any ideas?

        Reply

        • I am sorry but you cannot replace almond flour with regular flour. Almond flour has far more fat and moisture than wheat flour. You can never, ever make a direct exchange. So that was your problem right there.

          Reply

      87. thank you is not enough to be able to have away to make these. To be honest I use to be the service leader for the cookie sale. The smell of those thin mints when I would first open the door would just over power me to the point of not being able to eat,smell or even look at thin mints for 19 years, yes I have not eated a Girl Scout cookie for almost 20 years. NOW I AM READY TO EAT THEM AGAIN AND THANK YOU FOR MAKING THEM BETTER. WE MADE A WOPPING 35 cents per box. Don’t know what they make now but I bet their not up to $1.00 yet. Do you have the TRIFOLDS (SHORTBREAD)they are so good when you dunk them in hot tea. However where in the USA do I find almond flour granulated erythritol, the 7oz cacao bars never heard of them. maybe you could put the items to make these cookies in a box and sell the box so we all would have what it takes to make them. now with a recipe. I can try a choc gunnash covering them
        thin mints at least 1 batch then I’ll be a good girl scout and make them the healthy way. I have not seen a girl scout in my area in over 8+ yrs. We use to be the largest service unit in San Antonio, TX . THANKS AGAIN FROM ALL OF US CHOC. FANS!!!

        Reply

        • You’re welcome. Almond flour is widely available at most grocery stores now, but definitely you can find it at Whole Foods, Amazon, etc. The erythritol I like to use is Swerve brand and you can definitely get that online. And the cacao is just Lindt or another brand in very dark chocolate 70% or higher.

          Reply

      88. Amazing – Amazing – cookies – instead of pepermint extract – I used Doterra Essential Oils 6 drops – To die for!!!!!

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      90. Carolyn, My son has an allergy to nuts and I am wondering if I could possibly use coconut flour instead of the almond flour?

        Reply

          • Caroline,
            Hmm I didn’t know that was even available. I’ll get some and try it.
            Thin mints (cookie) were always his favorite so want to surprise him
            I’ll let you know if it works!

            Reply

      91. There’s no way this recipe makes 40 cookies and no way they need to cook 40 minutes. With only one and three quarter cups flour, I barely got 15 cookies. Is something wrong with the recipe?

        Reply

        • If something was wrong with the recipe, a lot of people would have had the same issue. They should be rolled pretty thin, so the only thing I can think is that yours wasn’t rolled thinly enough.

          Reply

      93. I can’t thank you enough for the recipe! I bought my boys two boxes of Thin Mints and the smell is intoxicating. I can spell them three floors away. This was pretty easy and I had everything but the mint extract in the house even. Next time I will push the thinness. I thought they were very thin, but only got about 30 cookies. I did some very thin and some thicker. I was worried they would fall apart if they were not thicker. But even the thinnest held up well. I also will add more mint extract as I like things very minty. My seven year old was completely perplexed as to why I would make these when we had a box sitting on the counter. I will show him when he’s through his box and has to watch me eat mine lol.

        Reply

      94. Carolyn, Loved this post ! One because my daughter married a Canadian and all her friends want us to bring up cookies that they still can’t get in Canada (and the ones they do get taste differently) ! We brought up a few CASES. My cookie supplier was a happy camper ! Two-I have missed thin mints since going low carb ! I can usually get by with a taste of ONE, but more than that….no. Who eats just one ??!! Do these freeze well ? Always have some in the freezer for summer with ice cream. 🙂

        Reply

        • I could not wait to try these, and finally did! First, I followed the recipe exactly. I made 40 cookies with a little blob of about 3 TBPS. of dough left. I covered all in chocolate, and used exactly 7 oz. of chocolate and have quite a bit of melted chocolate remaining. The good news is that THESE COOKIES ARE SO GOOD that I am now making more dough to use the remainder of the chocolate! So I will go back into the kitchen and finish. Right now I have 38 wonderful cookies in the refrigerator ready for me and my family to eat. They are rich and chocolaty. I used Green & Black’s organic Dark 85% bars, two 3.5 Oz/100g and they were $3.99 a bar at whole foods. It is fair-trade organic chocolate.

          Reply

          • I wonder if your chocolate melts thinner than mine did? Hard to know know the issue was, but I say leftover chocolate is much better than not having enough.

            Reply

            • I completely agree! It was a pleasant surprise, because now I made 80 cookies. The kids love them too. I froze them and it is hot outside…..PERFECT!

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      96. As always a fabulous recipe Carolyn. Can’t get the gluten free choc over here in rural Victoria, Australia so I went for the Lindt. I just love how your recipes just work.

        Thanks for the inspiration you’ve given me over the last 18 months of going low carb. I hope you and your family have a wonderful Christmas and the new year brings everything you hope for.

        Reply

        • I think it should be fine. I hope they crisp up enough because it does have a different texture than Swerve. But it’s worth a shot!

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      98. These are absolutely amazing!! I was a little nervous but wow…We made them small so we got 48 of these babies, Not exactly thin mints…but sure close enough! Thank you

        Reply

      99. This recipe needs heavily adjusted. The peppermint extract should be added before heating the chocolate, otherwise the chocolate will seize. Following this recipe almost completely ruined these cookies for me.

        Reply

        • I’ve made chocolate coating multiple times and my chocolate has never seized upon adding the extract. It makes me think you are either over-heating your chocolate or you are using not a good quality chocolate that is more prone to seizing.

          Reply

      100. Carolyn, love the idea of this recipe! I am, however, one of the people for whom it did not turn out well. My cookies were fine – they may have baked a little too long, but otherwise fine. I only got 6 coated cookies before the chocolate became too thick to work with. I used Lily’s chocolate chips – should I have used something else, like the Lindt you recommended? Those 6 cookies were good, but sadly, I still have a lot of uncoated ones left. 🙁 Any suggestions for keeping the chocolate thin and melted? Thanks!

        Reply

        • Yes! I should change this recipe to note that the best way to thin the chocolate is with either cocoa butter (about 1/2 ounce) or coconut oil (1 tbsp). Lily’s Baking Bar melts much better than their regular dark chocolate. That does end up quite thick. I recommend the cocoa butte as the best way to make a thinner coating. This is the one I use: http://amzn.to/2lyB8Ch

          Reply

        • I don’t consider unbalanced almond flour to be flour, rather a “nut meal”. Both actually work in this recipe, though!

          Reply

      102. WOW! These are so good! I used peppermint essential oil to flavor the flavor chocolate. YUM! Thanks for all your hard work and sharing your genius with us all : )

        Reply

      105. Hello. I noticed you have 1/4 cup of swerve mentioned twice in the ingredients for the cookies. Is it really a 1/2 cup or just a misprint?

        After just ending or cookie season today as or troops cookie mom, it was VERY TOUGH not eating a single cookie since i am working on Keto. But I’m proud to say I didn’t touch a single one ?

        Thank you for this recipe. Looking forward to trying it soon.

        Reply

        • Please read the ingredient list carefully. I am giving people the option of using stevia OR MORE Swerve. Hope that helps!

          Reply

      106. Just tried this recipe. I used xylitol in mine. I thought the cookie part came out pretty good, although slightly chewy. I guess a bit thick though.

        The chocolate part, the only thing I could find without sugar was 100% cocoa by Ghirardelli. The chocolate coating was a bit bitter because of it. But thinking maybe some sweetener might help. Wife isn’t into low-carb anything and telling me to do it with white chocolate. Overall, I thought my attempt turned out well for the first time doing this.

        Thanks. Something to think about if I decide to try this one again.

        Reply

        • Xylitol is more hygroscopic than erythritol, meaning it attracts more moisture, which is why the cookies weren’t crisp. You can definitely make the coating with unsweetened chocolate and add some powdered sweetener or stevia.

          Reply

          • Thanks for the info. I wasn’t aware of the Xylitol and moisture… I’ll try again with a different sweetener and see how it goes.

            Reply

      107. Not going to lie, I was skeptical…. and I was wrong. THESE ARE SO GOOD. Make them. You won’t regret it. I’m thinking I’ll make a batch and freeze them so I can have a few whenever I want. They’re also really rich so two is PLENTY.

        Reply

      108. Your link to Lily’s chocolate has it for sale at Amazon for $16.50 per ounce! That comes to $115.50 for just the chocolate to dip these. Uh, at over five dollars per cookie they better be good!

        Reply

        • Actually, it’s not. If you look at the listing, it says (3×12), meaning there are 12 bars of Lily’s for $49.50. I don’t know why Amazon then says it’s $16 per ounce, but I think it somehow automatically calculates it off 3 ounces and not off 36 ounces.

          Reply

      109. I made these for the first time today after having them on my to do list forever. I was super excited. Dough came together and rolled beautifully and smelled (and maybe tasted) great. However after only 15 minutes the edges began to burn and after and additional 7 almost half the batch was burnt. I rolled to 1/8″ inch and baked at 300 on parchment, anyone else run into this problem? I’ll try them again soon, maybe just lower my oven temp.

        Reply

        • Okay, so your oven must run hot and I would also say to put them on a higher rack. And take them out earlier if they look like they are burning. If you have a silicone mat, bake them on that.

          Reply

      113. I made the thin mints today. They are delicious but I had a problem with the coating. I had to substitute unsweetened chocolate for sugar free..so I added Splenda. It tastes good but the coating looks like it has sand in it. Is that the Splenda?

        Reply

      114. Made these today, and they turned out great! I’ve always hated rolling and cutting out any cookie/crust, so I used two mini muffin silicone pans. Used a teaspoon cookie scoop amount in each well and pressed that down and baked them according to recipe time. Then, instead of taking the cookies out of the pan and dipping them, I melted some sugar free chocolate chips, added some coconut oil, and used the teaspoon scoop again to cover just the tops of the cookies with chocolate right in the pan. Cooled them a bit in the fridge and then popped them outta the pan. Pow! So easy and fabulous! Thanks, Carolyn!

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      116. I had to add about 1/4 cup of THM super sweet (which is erythritol and stevia) to the dough because it didn’t taste like it would be sweet enough for me after it baked, and I only had a 1 1/2” cookie cutter, and my cookies accidentally got baked at 350 so I took them out after 10 minutes. They crisped up wonderfully! I also added peppermint to the dough! These are so yummy and addictive! Thank you!

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      117. I followed this to the T. Awful. Bitter. Tried sweetening the chocolate coating to no avail. Expensive fail.

        Reply

        • Why would you need to sweeten the coating? I suspect you used UNSWEETENED CHOCOLATE and not sugar-free dark chocolate. Which yes…would result in awfully bitter cookies.

          Reply

      119. I see a nutritional info disclaimer, but I do not see any nutritional info at all on this page for this recipe-where is it?

        Reply

      120. These sound amazing!!! I can’t wait to try them. You mention Swerve Sweetener and/or Stevia in your recipe. I don’t see mention of Erythritol. I would love to use erythritol as I enjoy the taste. Is it a 1:1 substitute for what you have listed as the sweeteners in the recipe?

        Reply

        • I just read your response about Swerve being a brand of erythritol. I didn’t realize that. So you are referring to plain erythritol when you mention “Swerve sweetener”?

          Reply

          • No, when I say Swerve Sweetener, I mean Swerve Sweetener. Because it’s a blend of erythritol and oligosaccharides designed to measure exactly like sugar.

            Reply

      122. Any idea what the nutrition information would look like without the chocolate coating? I am planning to use just the cookie part as a substitution for crumbled Oreos (without the filling) in a recipe. Thanks!!

        Reply

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