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, gluten, grains, or dairy!
Whisk together the almond flour, cocoa powder, sea salt, and baking soda in a large bowl. Set aside.
Beat softened butter in a large bowl with an electric mixture until creamy. Add the sweetener of choice and beat until soft and fluffy, several minutes.
Beat in the egg and peppermint until incorporated.
With mixer on low, slowly add the dry ingredients and beat until just incorporated. Mixture will be thick, finish mixing with your hands or with a wooden spoon if necessary.
Wrap cookie dough in plastic wrap and refrigerate for 1 to 2 hours (up to overnight) or until dough is thoroughly chilled.
Preheat oven to 350 degrees and line a baking sheet with silpat or parchment paper.
Place the dough on a large piece of parchment paper and cover with plastic wrap. Using a rolling pin, roll the dough to between 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 prepared baking sheet 2 inches apart. Place in the freezer for 10-15 minutes prior to baking. 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.
Bake 9-13 minutes, or until cookies smell fragrant and centers start to feel firm to the touch.
Allow to slightly cool, then transfer to a cooling rack to cool completely and get crispy.
Place the chocolate chips and coconut oil in a microwavable safe bowl. Then, heat the chocolate in 30-second intervals, stirring well between each interval, until the chocolate is fully melted. After that add the peppermint to taste. I prefer to use 2 tsp. but I like mine extra minty!If you prefer not to use a microwave, 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 to taste.
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 contain in the refrigerator for around 2 weeks or in the freezer for a couple of months.
Nutrition info uses ALL the chocolate, but there will be some leftover after dipping and after removing the excess after the cookies are finished, so nutrition info will actually be slightly less. Nutrition info is for 1 cookie
For the keto sweetener, you need to use an erythritol-based sweetener, otherwise, the wafers will not crisp up.
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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 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.