Low Fat Thin Mint Cookies
Satisfy your sweet tooth guilt-free with these irresistible Low Fat Thin Mint Cookies! This recipe transforms the classic chocolate and peppermint treat into a lighter, healthier version without compromising on flavor. Made with unsweetened applesauce, nonfat milk, and dark chocolate chips, these cookies are packed with rich cocoa goodness while keeping fat content low. The refreshing peppermint extract gives them the signature cooling minty bite, while a silky dark chocolate coating adds decadence. Perfectly crisp and bursting with indulgent taste, these cookies are ideal for snacking or sharing. With minimal prep, just 10 minutes of baking, and a yield of 24 cookies, this easy recipe is a low-fat delight you'll want to make again and again.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.3333333333333333 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.25 cup unsweetened applesauce
- 0.25 cup nonfat milk
- 1 teaspoon peppermint extract
- 0.5 cup dark chocolate chips (at least 60% cacao, low-fat if available)
- 1 teaspoon coconut oil
- 0.5 teaspoon peppermint extract (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
In a separate bowl, mix the granulated sugar, unsweetened applesauce, nonfat milk, and 1 teaspoon of peppermint extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until a smooth dough forms. If the dough feels sticky, refrigerate it for 15-20 minutes to firm up.
Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out the cookies and transfer them to the prepared baking sheet.
Bake the cookies for 8-10 minutes, or until the edges begin to firm up. Remove from the oven and let the cookies cool completely on a wire rack.
While the cookies cool, prepare the chocolate coating. Melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring after each increment, until smooth and fully melted.
Stir in 1/2 teaspoon of peppermint extract into the melted chocolate.
Dip each cooled cookie into the melted chocolate, ensuring it is fully coated, and shake off excess chocolate. Place the coated cookies back on the parchment-lined baking sheet.
Allow the chocolate coating to set by refrigerating the cookies for about 15-20 minutes or until firm.
Serve and enjoy! Store leftover cookies in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 163.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 275 mg | 21% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
