Sugar-Free Thin Mint Cookies
Indulge guilt-free with these Sugar-Free Thin Mint Cookies—a delightful spin on a classic treat that’s perfect for chocolate and mint lovers looking to cut back on sugar! Made with nutrient-rich almond flour, unsweetened cocoa powder, and powdered erythritol, these cookies are completely sugar-free yet satisfyingly rich and flavorful. The dough is infused with refreshing peppermint extract while the cookies are coated in a velvety layer of melted sugar-free dark chocolate with a hint of minty brilliance. Simple to prepare with only 30 minutes of active time, these cookies bake up crisp in just 10 minutes before being dipped for a decadent finish. Perfect for a low-carb snack or dessert, serve them chilled and savor their guiltless decadence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.333 cup Cocoa powder (unsweetened)
- 0.5 cup Powdered erythritol (sugar substitute)
- 0.25 cup Unsalted butter, softened
- 1 Egg
- 1 teaspoon Peppermint extract
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Sugar-free dark chocolate chips
- 2 teaspoons Coconut oil
- 0.5 teaspoon Additional peppermint extract (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, cocoa powder, powdered erythritol, baking powder, and salt. Stir until well combined.
In a separate bowl, cream the softened butter with a hand mixer or whisk. Add the egg, vanilla extract, and peppermint extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 15-20 minutes to make it easier to roll out.
Once chilled, place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.
Using a small round cookie cutter (about 1.5 inches in diameter), cut out cookies and place them on the lined baking sheet.
Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Allow the cookies to cool completely on a wire rack.
While the cookies cool, melt the sugar-free dark chocolate chips and coconut oil together in a heatproof bowl using a double boiler or in short intervals in the microwave, stirring frequently.
Once melted, stir in the additional peppermint extract for the coating.
Dip each cooled cookie into the chocolate mixture, ensuring it’s fully coated, then place it on a parchment-lined tray or cooling rack.
Refrigerate the dipped cookies for 30 minutes or until the chocolate coating is set.
Serve and enjoy your homemade sugar-free Thin Mint Cookies, or store them in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 77.1 g | 275% | |
| Total Sugars | 10.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 344 mg | 26% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2293 mg | 49% | |
*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.
