These Sugar Free Thin Mint Cookies have feature the perfect balance of chocolate and mint in every bite!
Made with almond flour and unsweetened cocoa powder, these cookies are crisp and minty with a satisfyingly robust chocolate taste, making them perfect for snacking on or for sharing with a friend.
What you will read about in this recipe.
What makes Thin Mint Cookies so good?
Thin mint cookies are a classic cookie featuring chocolate wafers that are coated with chocolate and flavored with mint.
I like that these cookies have the perfect balance of chocolaty crunch and sweet mint in every bite!
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.
What you need to make Thin Mint Cookies
- Almond flour- Use a blanched almond flour.
- Unsweetened Cocoa Powder
- Baking Powder
- Butter- You butter should be softened to room temperature.
- Sugar Alternative- Please use a granular sugar alternative that measures 1:1 with sugar and can be baked with.
- Egg- at room temperature
- Vanilla Extract-
- Peppermint Extract-
- For the chocolate coating- Sugar Free Chocolate Chips , coconut oil- and peppermint extract.
How to make Thin Mint Cookies without sugar.
- 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.
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Tips for making the best Copycat 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.
Print the recipe for copycat Thin Mint Cookies, no sugar
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.
most recently updated:
April 28, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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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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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.