Keto Thin Mints
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.
Servings: 12 cookies
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.
Notes
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.