Our Low-Carb Thin Mint Cookies are a sugar-free and grain free version of the Girl Scout cookie we all love! These cookies are perfect for those on low-carb, lc/hf, Atkins, keto, grain-free, gluten-free, diabetic, and Banting diets.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
They’re here! Girls are out in full force selling boxes full of a substance more addictive than cocaine–Girl Scout cookies! From January through March, those of us on low-carb diets will need to be vigilant.
When I was little, I sold the cookies from door to door. My biggest purchaser was my mom. Thanks, Mom! These days, the cookie dealers have advanced their methods. There are lists at work, links on their Facebook feeds, and stake outs to catch you as you walk into the grocery store. It’s truly difficult to avoid them!
Yet, it’s hard to turn them down. After all, Girl Scout cookies are as American as apple pie. (By the way, I also have a low-carb alternative to apple pie). Buying the cookies supports girl power! Bigger still, it takes guts to walk up to a door, ring the doorbell and ask someone to buy something. I don’t think I could say no to a kid who did that.
So, I don’t say, “no”, but I don’t buy the cookies either. I just give them a donation and let them move on to sell their cookies to the rest of the Girl Scout cookie addicted American public.
For those of us who still have that old addiction to Thin Mints, I offer you a low-carb alternative. These cookies are super easy to make and taste like the real thing–maybe even better! They have a crispy, buttery chocolate-mint cookie drenched in a rich chocolate coating with a hint of mint.
While the recipe for these cookies was inspired by Girl Scout cookies, it is based off of my recipe for low-carb sugar cookies. The batter for these cookies comes together with a touch of a button on the food processor. So easy!
You don’t need to wait for a cookie peddler to come to your door to have our Low-Carb Thin Mint Cookies. Make them whenever that chocolate mint craving comes over you! Enjoy!
Low-Carb Thin Mint Cookies-Copycat Recipe
These Low-Carb Thin Mint Cookies are a sugar-free and grain free version of the Girl Scout cookie we all love! These cookies are perfect for those on low-carb, lc/hf, Atkins, keto, grain-free, gluten-free, diabetic, and Banting diets.
For the cookies:
- 3/4 cup super fine almond flour
- 3 tablespoons granulated stevia/erythritol blend Pyure
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 10 drops peppermint oil (concentrations of both the oil and the extract can vary, so start with a little and add to taste) (about 1/4 teaspoon peppermint extract can be substituted)
- 1/4 cup butter (preferably grass-fed)
For the coating:
- 3 ounces low-carb dark chocolate (such as Lily's), finely chopped
- 1 tablespoon heavy whipping cream
- 1 tablespoon coconut oil
- 5 drops peppermint oil (or 1/8 teaspoon peppermint extract)
For the cookies:
Add almond flour, granulated sweetener, cocoa powder, baking soda, and salt to a food processor.
Press pulse a few times to mix.
Add vanilla extract, peppermint oil, and butter to the food processor. Pulse until the mixture comes together to form a ball of dough
Place the ball of dough on a piece of parchment. Shape into a cylinder about 5 inches long by about 1 1/2" in diameter. Wrap this cylinder up with the parchment paper and refrigerate until stiff--about 2 hours.
Preheat oven to 375º F. Prepare a cookie sheet by spraying it with a nonstick oil or lining it with parchment.
Slice the cylinder of dough into 12 equal rounds using a sharp or serrated knife. Arrange them on a cookie sheet with about two inches between them.
Bake in the preheated oven for about 10 minutes or when edges are slightly brown. The centers will not be set at this time.
Allow cookies to cool on the sheet at least 10 minutes before transferring them to a cooling rack.
For the coating:
Meanwhile, add chocolate, heavy whipping cream and coconut oil to a small saucepan. Heat gently over very low heat, stirring constantly.
When chocolate has melted, remove from heat. Spoon melted chocolate over the cookies, dividing it equally among the cookies. Refrigerate cookies, uncovered until the chocolate coating is hard. Transfer to an airtight container and store in the refrigerator.
Serving size: 1 cookie
Fat (g): 12
Carbs (g): 5
Fiber (g): 4
Net carbs (g): 1