Sugar Free Thin Mint Cookies,
Sugar Free Thin Mint Cookies, a tasty chocolate covered chocolate mint wafer cookie that is also keto low carb diet friendly.
Servings: 24 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 check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
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.
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.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 100kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 49mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 187IU | Calcium: 25mg | Iron: 1mg
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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