These Keto Copycat Thin Mints are a delicious and low-carb cookie that is reminiscent of the cookies that many of us grew up eating. These cookies are easy-to-make, can be prepared and served in just over 1 hour, are low in carbs, are allergy-friendly, and are compliant with a variety of diets like keto, dairy-free, vegan, vegetarian, nut-free, and egg-free.
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These Keto Thin Mints do not include almond flour or coconut flour and are, instead, made with a combination of chia seeds, ground sunflower seed meal, unsweetened cocoa powder, and monk fruit sweetener, making them both nut-free and refined sugar-free. They’re also vegetarian-friendly and vegan-friendly as they do not contain eggs or dairy.
Keto thin mints recipe FAQs
Before you begin making this recipe, read over the answers to these commonly asked questions and look through the step-by-step instruction photos.
What ingredients are required?
Cookies:
- Water
- Coconut oil
Chocolate Coating:
- Coconut oil
Are there any ingredient substitution options?
- Ground Chia Seeds: If you only have whole chia seeds on-hand, simply pulse them in a food processor until ground. Alternatively, ground flax seeds should work here, although I have not tested this, so I cannot say for sure; but, this is typically a substitute that works.
- Ground Sunflower Seed Meal: You can make your own homemade ground sunflower seed meal by pulsing sunflower seeds in a food processor until they turn into a flour. If you eat nuts, almond flour should work fine here at a 1:1 ratio substitution. Coconut flour will not work.
- Gluten-Free Baking Powder: You can replace this ingredient by making your own baking powder using baking soda and cream of tartar. For the 1/4 tsp of baking powder this recipe calls for, you will need to use 1/16 tsp baking soda and 1/8 tsp cream of tartar. Cream of tartar can be found at your grocery store with the spices. This substitution will make your recipe grain-free.
- Coconut Oil: Butter can be substituted in at a 1:1 ratio for coconut oil. This substitution will lead to the recipe no longer being dairy-free or vegan.
- Classic Monk Fruit Sweetener: You can use Lakanto Golden Monk Fruit Sweetener, erythritol, or Swerve at a 1:1 ratio. I would not suggest using liquid stevia or powdered stevia here.
Where can ground sunflower seed meal be purchased?
I buy my ground sunflower seed meal from Amazon (this is the exact brand of sunflower meal that I use). If you’d prefer to not purchase it pre-ground, you can make your own at home by grinding up raw sunflower seeds in a food processor until they turn into a flour. Be careful to not over-blend as this will yield sunflower seed butter (similar to peanut butter).
Can this recipe be made coconut-free?
Yes. Coconut oil is used in both the cookie and chocolate coating of this recipe and it can easily be replaced with butter. Sub in unsalted butter at a 1:1 ratio for coconut oil to make this recipe coconut-free.
How many net carbs per serving?
Each Thin Mint contains just 3.6 grams of net carbs. The recipe will yield 12 servings in total and 1 cookie is equivalent to 1 serving.
How to store these cookies?
Refrigerator Storage: Store cookies in an airtight container in the refrigerator for up to 1 week.
Freezer Storage: Store cookies in an airtight container in the freezer for up to 2 months.
How to make these keto thin mints
Cookies: To a small bowl, add chia seeds and water. Set aside for 10 minutes to allow seeds to swell.
In a separate large mixing bowl, whisk together dry ingredients.
Add wet ingredients, including soaked chia seeds. Using a spoon, mix all ingredients together until well-combined and a dough is formed.
In mixing bowl, using your hand, roll dough into a ball and transfer mixing bowl of dough to refrigerator until firmed up, about 15-20 minutes.
Preheat oven to 350 degrees and line baking sheet with parchment paper.
Lay out 2 pieces of equal-sized parchment paper, one on top of the other. Remove mixing bowl of dough from refrigerator and place dough between pieces of parchment paper.
Using a rolling pin, roll dough into thin even-layer.
If you have any trouble with rolling the dough, it’s likely because it chilled a little too long in the refrigerator; simply let it sit at room temperature for a few minutes to warm slightly before rolling.
Using a circle cookie cutter, cut dough into cookies.
Transferring each cut cookie to a prepared baking sheet. After using up all of dough, gather dough scraps, re-roll, and cut with cookie cutter again. Do this as many times as necessary until you’ve cut 12 cookies.
Transfer baking sheet to oven to bake for 10 minutes. After baking, remove baking sheet from oven and allow to cool at room temperature for a few minutes before transferring individual cookies to a wire rack to fully cool. Keep parchment paper-lined baking sheet out as you will need this again.
Chocolate Coating: Following the double boiler method, to a heat-proof bowl, add chocolate chips and coconut oil. To a large pot, add just enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in.
Over medium heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting. Using a spoon or rubber spatula, stir occasionally until chocolate chips have fully melted.
Remove pot from heat and remove bowl of melted chocolate from atop pot. Stir in peppermint extract.
Final Steps: Allow melted chocolate in bowl to cool slightly before dipping baked cookies in one-by-one to fully coat cookies in melted chocolate.
Transfer cookies to prepared baking sheet before transferring baking sheet to the refrigerator until fully set, about 30 minutes.
Serve and enjoy!
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Keto Thin Mints
Ingredients
Cookies:
- 1 tsp 2g ground chia seeds
- 1 tbsp + 2 tsp, ~1 oz water
- ⅔ cup 75g loosely packed ground sunflower seed meal
- ⅓ cup 27g unsweetened cocoa powder
- ¼ tsp salt
- ¼ tsp xanthan gum
- ¼ heaping tsp gluten-free baking powder
- 2 ½ tsp 12g melted coconut oil
- ¼ cup 48g classic monk fruit sweetener
- 1 tsp peppermint extract
- ¼ tsp pure vanilla extract
Chocolate Coating:
- 130 g sugar-free dark chocolate chips
- 1 tsp coconut oil
- 1 tsp peppermint extract
Instructions
- Cookies: To a small bowl, add chia seeds and water. Set aside for 10 minutes to allow seeds to swell.
- In a separate large mixing bowl, whisk together dry ingredients. Add wet ingredients, including soaked chia seeds. Using a spoon, mix all ingredients together until well-combined and a dough is formed. In mixing bowl, using your hand, roll dough into a ball and transfer mixing bowl of dough to refrigerator until firmed up, about 15-20 minutes.
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- Lay out 2 pieces of equal-sized parchment paper, one on top of the other. Remove mixing bowl of dough from refrigerator and place dough between pieces of parchment paper. Using a rolling pin, roll dough into thin even-layer. If you have any trouble with rolling the dough, it’s likely because it chilled a little too long in the refrigerator; simply let it sit at room temperature for a few minutes to warm slightly before rolling.
- Using a circle cookie cutter, cut dough into cookies. transferring each cut cookie to prepared baking sheet. After using up all of dough, gather dough scraps, re-roll, and cut with cookie cutter again. Do this as many times as necessary until you’ve cut 12 cookies.
- Transfer baking sheet to oven to bake for 10 minutes. After baking, remove baking sheet from oven and allow to cool at room temperature for a few minutes before transferring individual cookies to a wire rack to fully cool. Keep parchment paper-lined baking sheet out as you will need this again.
- Chocolate Coating: Following the double boiler method, to a heat-proof bowl, add chocolate chips and coconut oil. To a large pot, add just enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in. Over medium heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting. Using a spoon or rubber spatula, stir occasionally until chocolate chips have fully melted.
- Remove pot from heat and remove bowl of melted chocolate from atop pot. Stir in peppermint extract.
- Final Steps: Allow melted chocolate in bowl to cool slightly before dipping baked cookies in one-by-one to fully coat cookies in melted chocolate. Transfer cookies to prepared baking sheet before transferring baking sheet to the refrigerator until fully set, about 30 minutes.
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