Sugar-Free Homemade Thin Mints
Satisfy your sweet tooth guilt-free with these Sugar-Free Homemade Thin Mints, a healthier twist on the classic girl scout cookies. Made with almond flour and naturally sweetened with erythritol, these low-carb and keto-friendly cookies feature a rich cocoa dough infused with refreshing peppermint extract. Coated in a glossy layer of sugar-free dark chocolate, they deliver a perfect balance of crisp texture, chocolatey indulgence, and minty freshness. This easy-to-make recipe comes together in under an hour, making it a delightful treat for anyone looking for a sugar-free dessert option. Perfect for holiday platters, afternoon snacks, or anytime you crave a healthier cookie fix!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Cocoa powder
- 0.5 cup Erythritol or preferred sugar substitute
- 0.25 teaspoon Baking powder
- 0.125 teaspoon Salt
- 0.25 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Peppermint extract
- 1 teaspoon Vanilla extract
- 1 cup Sugar-free dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
In a separate bowl, cream the softened butter until smooth. Add the egg, peppermint extract, and vanilla extract and mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into a log shape about 2 inches in diameter and wrap in plastic wrap. Refrigerate the dough for about 30 minutes or until firm.
Once chilled, slice the dough into 1/4 inch thick rounds and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for about 10 minutes or until they begin to firm up. Allow them to cool completely on a wire rack.
While the cookies are cooling, melt the sugar-free dark chocolate chips and coconut oil together in a microwave-safe bowl in 15-second intervals, stirring in between until smooth and glossy.
Dip each cooled cookie in the melted chocolate to coat, allowing any excess chocolate to drip off.
Place the chocolate-coated cookies back on the parchment-lined baking sheet and refrigerate until the chocolate is set.
Store the finished cookies in an airtight container in the refrigerator for optimal freshness.
Nutrition Facts
Calories |
102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 107 mg | 2% | |
*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.
