Just like the original Girl Scout cookies, these Keto Thin Mints have a crispy, wafer-type chocolate cookie coated in a peppermint chocolate shell. They're the perfect way to indulge in Girl Scout cookies - but without the carbs or gluten!

Thin Mints have always been my absolute favorite Girl Scout cookies. And for real, these keto thin mint cookies are just as good as the original!!!

Even though they are Low-Carb and keto-friendly, they still have a crisp, wafer-like chocolate cookie covered in a to-die-for peppermint chocolate shell.

I don't even look longingly anymore when I see the Girl Scouts around town because I know I have some that are not only allergy and diet-friendly but are just as good.

And if you love mint, be sure to check out my keto peppermint bark! It's a quick and easy treat with layers of dark and white peppermint chocolate topped with crushed sugar-free peppermints and is a must-make if you love peppermint!

And if you're looking for more keto cookie recipes, check out these keto snickerdoodles, keto chocolate chip cookies, keto sugar cookies, and low-carb flourless peanut butter chocolate chip cookies!

Or these Low-Carb Tagalongs from Swerve Sweetener and Brownie Keto Cookies from My Life Cookbook look yummy too!

Jump to:

• Ingredients
• Sugar-free sweetener
• Butter
• Chocolate wafers
• Rolling out and baking the wafers
• 🍫 The chocolate coating
• Storage
• Substitutions
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

Here are the simple ingredients you will need:

• Unsalted Butter - Be sure it's softened to room temperature.
• Erythritol-Based Keto Sweetener - It must be erythritol-based, or the wafers won't crisp up.
• Large Egg - Binds the ingredients and adds moisture.
• Blanched Almond Flour - Low-carb flour.
• Cocoa Powder - Adds chocolatey goodness!
• Sea Salt - Enhances the flavors.
• Baking Soda - For rising.
• Pure Peppermint Extract - Don't use peppermint essential oil as it measures different and would only require a few drops!
• Sugar-Free Chocolate Chips - For the chocolate coating.
• Coconut Oil - Added to the chocolate chips to help the melting process.

Sugar-free sweetener

For the keto sweetener, you need to use an erythritol-based sweetener. Otherwise, the wafers will not crisp up.

I prefer to use a Monk Fruit Erythritol Blend instead of pure erythritol. This is because the blend will reduce the slight cooling-like aftertaste that erythritol can sometimes leave. However, plain erythritol works too!

If you use Swerve (a popular erythritol sweetener), it can be used just like sugar. However, if you use Besti Erythritol Sweetener (my preferred sweetener), it's only 70% as sweet as other sugars. This means you'll need to add an extra 2 to 3 tablespoons.

*Note- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

Butter

Room-temperature butter is essential for this recipe. It's the perfect temperature when you can poke it with your finger, leaving a dent without sinking into the butter.

If the butter is too cold, it won't mix well with the sugar, and if it's melted, it will change the texture of the cookies.

We want the butter to be like Goldilocks - just right! If you don't have all day to let your butter soften, though, here's a nifty trick to soften butter in just 10 minutes from Sally's Baking Addiction!

Chocolate wafers

Step #1: Whisk together the dry ingredients.

Step #2: Cream together ½ cup, or one stick, of softened butter and sweetener.

Step #3: Beat the egg and peppermint into the butter/sugar mixture, then slowly add the dry ingredients.

The mixture will be very thick and a bit crumbly. Use your hands to finish mixing if needed.

Rolling out and baking the wafers

Step #4: Wrap the cookie dough in plastic wrap and refrigerate for 1 to 2 hours (or overnight)  - or until chilled enough to roll out.

Step #5: Once chilled, place the batter onto a large piece of parchment paper and cover it with plastic wrap. Use a rolling pin to roll the batter to about ⅛ to ¼ inch thick.

Step #6: Cut out rounds and place them on a parchment or Silpat-lined baking sheet. Keep re-rolling the scraps to cut out more cookies.

💭Tip: If the dough gets too sticky while rolling, just pop it in the freezer for a few minutes.

Step #7: Place the cookies in the freezer for 10 to 15 minutes, then bake.

This helps prevent the dough from spreading too much and makes the cookies crispier. Bake at 350 degrees for 9 - 13 minutes.

It's a fine line between cooking the cookies long enough to get crispy and burning them, so watch them carefully! They are done when they become fragrant, and the centers start to feel firm to the touch.

Step #8: Place them on a cooling rack to cool completely and get crunchy.

🍫 The chocolate coating

To melt the chocolate, place some chocolate chips and coconut oil in a microwavable safe bowl.

If you heat the chocolate too fast or unevenly, it will get hard and be ruined, so I recommend melting it in a double-boiler or at intervals in the microwave.

💭Tip: You can easily make your own double-boiler by placing a large, heatproof bowl over a small saucepan of boiling water. Then, add the chocolate to the heatproof bowl and stir it until it’s fully melted.

After that, add the peppermint to taste. I prefer to use 2 tsp. but I like mine extra minty!

Using a fork, cover the chocolate wafers in the melted chocolate, one at a time, and tap off the excess chocolate.

Place the cookies on a parchment-lined baking sheet and put them in the fridge until the chocolate hardens, 30 minutes to an hour.

Use a sharp knife to remove the excess chocolate around the cookies, and enjoy!!!!

Storage

Store the leftover low-carb thin mints in an airtight container in the refrigerator for around two weeks or in the freezer for a couple of months.

Substitutions

This recipe is gluten-free, grain-free, low-carb, and keto. However, here are some substitutions to make them fit more diets:

• Dairy-Free: Use dairy-free butter and dairy-free chocolate chips.
• Paleo: Replace the sweetener with coconut palm sugar and use compliant chocolate chips.

💭 Top tips

• Be sure to thoroughly chill the dough before rolling. The butter needs to solidify before it can be rolled and cut out.
• If the dough gets too sticky while rolling, just pop it in the freezer for a few minutes.
• Place cut-out cookies in the freezer for 10 minutes before baking to help prevent the dough from spreading too much and to make the cookies crispier.
• It's a fine line between cooking the cookies long enough to get them crispy and burning them, so watch them carefully! They are done when they become fragrant, and the centers start to feel firm to the touch.
• When melting the chocolate, don't heat it all at once in the microwave! It needs to be heated in intervals and stirred between each interval. Otherwise, the chocolate will harden and be ruined!
• If you prefer not to use a microwave to melt the chocolate, simply place the chocolate and coconut oil in a large, heatproof bowl over a small pot of boiling water, making sure the bottom of the bowl isn’t touching the water. Stir until chocolate is completely melted, then remove from heat and stir in the peppermint.

If you’ve tried these Keto Thin Mints or any other recipe on the blog, please let me know in the comments below!

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📖 Recipe