These Keto Thin Mints are sugar free cookies that everyone will love! My famous low carb and gluten-free Thin Mint Cookies are the perfect way to indulge in Girl Scout cookies without all the sugar and carbs. Instructional video included.
Keto Thin Mints! The low carb cookie recipe of your dreams. Or maybe my dreams. Perhaps we’ve been dreaming about this together. This thin mint cookies recipe was first posted in 2011.
But those Girl Scouts will 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 of the sugary temptation.
You’re going to be really sad to hear this, but when I was growing up, we didn’t have Thin Mint Cookies. How heartbreaking is that???
We have Girl Guides north of the border, not Girl Scouts. But the organization is pretty much the same, providing the same activities and fostering the same core values. And every year we were charged with the task of selling cookies, just like little girls in America.
Watch my video and see just how easy it is to make your own Thin Mint Cookies
But unlike little American girls, 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. Really really 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.
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 Canadian neighbours when I could have been enticing them with Samoas, Thin Mints and Tagalongs.
It’s just not right. Poor little Canadian Girl Guides.
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. 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.
How To Make Thin Mints
To start off, you need a good keto chocolate wafer cookie. And that part is actually pretty easy, I must say. Almond flour makes a great cut out cookie recipe and they bake up nice and crisp.
Be sure to roll the dough at least 1/4 inch thick. And use a 2 inch round cookie cutter to cut out as many circles as you can. You can re-roll the scraps several times.
Bake in a low temp oven, at about 300F. This way, they crisp up without burning. How many you get and how how long they need to bake will depend on how thinly you rolled your dough.
Be sure to line your cookie sheet with parchment or a silicone baking mat. I think the mats work best.
For the chocolate coating, you need a good sugar-free chocolate such as Lily’s. Do NOT use unsweetened chocolate. Some people have mentioned that they’re cookies seem bitter and that’s because they have mistaken unsweetened chocolate for sugar-free chocolate. These are two very different things.
I always melt my chocolate coating with a bit of cocoa butter or coconut oil, to help it melt more smoothly. I used to use butter (and that’s what you see in the video) but I’ve since found that coconut oil or cocoa butter helps the coating melt more thinly.
I add the peppermint extract only to the chocolate coating, so that the flavor isn’t overpowering.
Homemade Thin Mints Results
I may risk offending some die-hard Girl Scout cookie fans when I say this, but I honestly think homemade Thin Mints are as good as, or better than, the original Thin Mint Girl Scout cookies.
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.
More Homemade Girl Scout Cookie Recipes to Try:
Homemade Tagalong Cookies (from A Mind Full Mom)
Samoa Bars (Low Carb and Gluten Free)
Do-Si-Dos (from Savory Sweet Life)
Keto Thin Mints
Ingredients
Cookies:
- 1 3/4 cups almond flour
- 1/3 cup cocao powder
- 1/3 cup Swerve Sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg slightly beaten
- 2 tbsp butter melted
- 1/2 tsp vanilla extract
Coating:
- 1 tbsp coconut oil, butter, or 1/2 ounce cocoa butter* (see cook's notes)
- 7 oz Lily's dark chocolate or other sugar-free dark chocolate (such as 90% Lindt chocolate), chopped
- 1 tsp 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 1/4 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.
Chocolate Coating:
- Place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt the oil and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in the peppermint extract.
- Dip the cookies into 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.
