Looking for more free recipes?

Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

overhead image of a baking pan lined with baking paper filled with keto thin mints sprinkled with mint leaves atop a marble kitchen counter

Keto Thin Mints


  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

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.


Ingredients

Cookies:

Chocolate Coating:


Instructions

  1. Cookies: To a small bowl, add chia seeds and water. Set aside for 10 minutes to allow seeds to swell.
  2. 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.
  3. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove pot from heat and remove bowl of melted chocolate from atop pot. Stir in peppermint extract.
  9. 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.

Recipe Notes:

Ground Chia Seeds Substitution: 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 Substitution: 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.

Where To Purchase Ground Sunflower Seed Meal: 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).

Gluten-Free Baking Powder Substitution: 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 Substitution: 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 Substitution: 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 To Purchase Monk Fruit Sweetener: I purchase monk fruit sweetener from Lakanto’s website and have it delivered. If you also want to go this route, you can use discount code REALBALANCED at checkout for 20% OFF your order. If you’d rather find and purchase monk fruit sweetener in-store, many grocery stores, especially specialty stores and Costco, carry Lakanto products.

How To Make This Recipe Coconut-Free: Sub in unsalted butter at a 1:1 ratio for coconut oil.

Net Carbs: Each serving, equivalent to 1 cookie, contains 3.6 grams of net carbs.

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.

Keywords: keto thin mints, vegan thin mint cookies, keto thin mint girl scout cookies

shares