Just like the original girl scout cookies, these Paleo & 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, gluten, grains, or dairy!

Thin mints have always been my absolute favorite girl scout cookies. And for real, these keto thin mints are just as good as the original!!!

Even though they are Paleo and Keto friendly, however, 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.

Jump to:

• Watch the YouTube video!
• The sweetener
• The butter
• Keto chocolate wafers
• Rolling out and baking the wafers
• 🍫 The chocolate coating
• 💭 Top tips
• Looking for more paleo and keto cookies?
• 📖 Recipe
• 💬 Comments

Watch the YouTube video!

See how easy this recipe is to make on my YouTube channel! See the full video here: Thin Mints YouTube Video

The 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 as opposed to 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.

For Paleo, coconut palm sugar works well.

*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.

The butter

Room temperature butter is important for this recipe. It's the perfect temperature when you can poke it with your finger and it leaves 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 an awesome trick to soften butter in just 10 minutes from Sally's Baking Addiction!

If you're dairy-free, dairy-free butter can also be used.

Keto chocolate wafers

Start by whisking together 2 cups of almond flour, ¼ cup of cocoa powder, salt, and baking soda. Set it aside.

Next, you'll need to cream together ½ cup, or 1 stick, of softened butter (can use non-dairy) and sweetener.

Next, beat in 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

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

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

Remove the plastic wrap and use a round cookie cutter or the top of a small cup or lid that's around 2 or 3 inches in diameter to cut out circles. Place the cut-out cookies on a Silpat or parchment-lined baking sheet about 2 inches apart.

You can keep re-rolling the scraps to cut out more cookies. If the dough gets too sticky while rolling, just pop it in the freezer for a few minutes.

Place the cookies in the freezer to 10 to 15 minutes before baking. 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.

After the cookies have baked, 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 lumpy so I recommend melted it in a double-boiler or in intervals in the microwave.

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.

If you choose to melt your chocolate in the microwave, start by heating it for 30 seconds then stir the chocolate very well. After that, heat in 15-second intervals, stirring well after each interval, until fully melted.

After that add the peppermint to taste. I prefer to use 2 teaspoon 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 a parchment-lined baking sheet and put 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!!!!

Store in an airtight container in the refrigerator for around 2 weeks or in the freezer for a couple of months.

💭 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.
• I prefer dark chocolate to keep the recipe low-carb, but feel free to use your favorite milk chocolate if milk chocolate is more your thang!
• Place cut-out cookies in the freezer for 10 minutes prior to 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, being 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.

Looking for more paleo and keto cookies?

The BEST Chocolate Chip Cookies

Cut-Out Sugar Cookies

Chocolate Covered Cookie Dough Fat Bombs

Low-Carb Tagalongs from Swerve Sweetener

and Brownie Keto Cookies from My Life Cookbook

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