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.
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.
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