Sugar Free Thin Mint Cookies that taste just like the famous ones that we all love.
I like that these cookies are also keto, low carbohydrate and gluten free diet friendly!
Sugar Free Thin Mint Cookies
This is a delicious cookie recipe that tastes like a crunchy minty chocolate.
You may be surprised at how easy it is to make these cookies too!
Did you try my 3 Ingredient Sugar Free Peanut Butter Cookies?
That cookies is another sugar free, keto, low carbohydrate and gluten free cookie recipe.
Both this thin mint and that peanut butter cookie would go nicely together on a dessert table or for a gathering.
To make this cookie you will need a round cookie cutter. You can find a good selection of round cookie cutters here.
People ask what are Thin Mint Cookies.
Most thin mint cookies are chocolate covered wafers that have a minty flavor.
These cookies are no exception.
This is a sugar free version of a thin mint cookies.
To make this cookie we will first make the wafer.
Then we will cover the wafer cookie with chocolate.
You may also be wondering how good are thin mints.
Thin mint cookies have been around for a long time.
This is because they are a favorite cookie for many people.
Thin mint cookies pack a lot of minty flavor for a cookie.
However, thin mint cookies are also crunchy and are usually not as caloric as other cookies.
By the way, it is a popular secret that thin mint cookies taste better when frozen!
Here are some tips for making thin mint cookies.
I like to use a shallow microwave safe bowl to melt the chocolate for dipping the cookies into.
A shallow bowl makes it easier to dip the wafer portion of the cookie into the melted chocolate.
More tips for you.
- My cookies have additional chocolate drizzled on top. While this is optional, it makes the cookies pretty. Feel free to omit this or use another color chocolate for a holiday.
- If you are concerned about the cookies spreading too much while baking, you can plate the cookie dough into the refrigerator for a half hour. Refrigerating the dough can also make it easier to cut the cookies.
- Coconut oil is used for the chocolate coating because it is able to harden correctly as a covering for the cookie. While you could use another oil, coconut oil really is the best choice.
How to store thin mint cookies.
My preferred way of storing these cookies is in the freezer.
However, you can easily store these cookies in an air tight container refrigerated (up to a week) or at room temperature for a few days.
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Here are some similar recipes that you may also like.
- The Best Sugar Free Chocolate Brownies
- Sugar Free Chocolate Dipped Strawberries
- Keto No Bake Chocolate Cookies
- Sugar Free Carrot Cake Bars
- Keto Sugar Free Blond Brownies
- Sugar Free Keto White Chocolate Fudge
- Keto Sugar Free Chocolate Mint Cookies
- Sugar Free Keto Chocolate Covered Coconut Candy
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I have some great tips on which alternatives may work in a recipe such as this one.
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About this recipe for sugar free keto low carb thin mint cookies.
To make this cookie we are using almond instead of regular all purpose flour.
The almond flour is not only low in carbohydrates and gluten free, it also adds a bit of flavor and extra crunch to the cookies.
There are two parts to this recipe.
In the first part we will make the chocolate wafer cookie.
Once those chocolate wafer cookies have hardened and cooled, we will dip the cookies into melted chocolate.
Ingredients needed to make chocolate minty cookies with no added sugar
- Almond flour- 1 ½ cups. Use a blanched almond flour.
- Unsweetened Cocoa Powderr- ¾ cup.
- Baking Powder- ½ teaspoon.
- Butter- ¾ cup. You butter should be softened to room temperature.
- Sugar Alternative- ¾ cup. Please use a granular sugar alternative that measures 1:1 with sugar and can be baked with.
- Egg- 1 at room temperature
- Vanilla Extract- 2 teaspoons
- Peppermint Extract- ½ teaspoon.
- For the chocolate coating- Sugar Free Chocolate Chips- 2 cups, coconut oil- ½ teaspoon, peppermint extract- ½ teaspoon.
How to make Sugar Free Thin Mint Cookies
- In a medium bowl, use a whisk to mix together the almond flour, unsweetened cocoa powder, and baking powder.
- Next, in a mixing bowl with a mixer outfitted with a paddle attachment, beat together the butter and sugar until light and fluffy (about three to four minutes) . Then add in the egg, vanilla, and peppermint extracts and mix on medium speed until fully incorporated.
- Turn the mixer down to low and slowly add the dry ingredients. Mix this until just combined.
- Line a cookie sheet with parchment paper. Place the cookie dough on the parchment paper and then place another piece of parchment paper on top of the dough. Use a rolling pin (on top of the top layer of parchment paper) to roll the dough to ½". Use a round cookie cutter (two to three inch diameter) to cut cookies out. You may need an extra baking sheet lined with parchment paper to have enough room. Refrigerate the cut cookies for at least a half hour.
- When you are are ready to bake the cookies, preheat the oven to 325 and take the cookies out of the refrigerator.
- Bake the cookies until edges are set ( about 14-16 minutes, the center will still look soft).
Then allow the cookies to cool on the cookie sheet(s) for 10 min before transferring to a cooling rack. Keep the parchment paper on the cookie sheets to use again. - For the chocolate dip, use a microwave safe bowl to melt the chocolate chips. Microwave the chips with the coconut oil until smooth, stopping every 30 seconds to stir. Stir in the extract after the chocolate and the coconut oil have melted. Then use a fork or a spoon to dip each wafer cookie into the melted chocolate and place on to the parchment paper to set. Refrigerate the cookies until fully set.
The Recipe Card for Sugar Free Thin Mint Cookies
Sugar Free Thin Mint Cookies,
Equipment
Ingredients
- 1 ½ cups Almond Flour
- ¾ cup Unsweetened Cocoa Powder
- ½ tsp Baking Powder
- ¾ cup Butter
- ¾ cup Splenda -see post for details and alternatives
- 1 Egg
- 2 tsp Vanilla Extract
- ½ tsp Peppermint Extract
For the chocolate coating- Sugar Free Chocolate Chips- 2 cups, coconut oil- ½ teaspoon, peppermint extract- ½ teaspoon.
Instructions
- In a medium bowl, use a whisk to mix together the almond flour, unsweetened cocoa powder, and baking powder.
- Next, in a mixing bowl with a mixer outfitted with a paddle attachment, beat together the butter and sugar until light and fluffy (about three to four minutes) . Then add in the egg, vanilla, and peppermint extracts and mix on medium speed until fully incorporated. Turn the mixer down to low and slowly add the dry ingredients. Mix this until just combined.
- Line a cookie sheet with parchment paper. Place the cookie dough on the parchment paper and then place another piece of parchment paper on top of the dough. Use a rolling pin (on top of the top layer of parchment paper) to roll the dough to ½". Use a round cookie cutter (two to three inch diameter) to cut cookies out. You may need an extra baking sheet lined with parchment paper to have enough room. Refrigerate the cut cookies for at least a half hour.
- When you are are ready to bake the cookies, preheat the oven to 325 and take the cookies out of the refrigerator. Bake the cookies until edges are set ( about 14-16 minutes, the center will still look soft). Then allow the cookies to cool on the cookie sheet(s) for 10 min before transferring to a cooling rack. Keep the parchment paper on the cookie sheets to use again.
- For the chocolate dip, use a microwave safe bowl to melt the chocolate chips. Microwave the chips with the coconut oil until smooth, stopping every 30 seconds to stir. Stir in the extract after the chocolate and the coconut oil have melted. Then use a fork or a spoon to dip each wafer cookie into the melted chocolate and place on to the parchment paper to set. Refrigerate the cookies until fully set.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Thin Mint Cookies, a tasty chocolate covered chocolate mint wafer cookie that is also keto low carb diet friendly.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
