Homemade Thin Mints
Preheat the oven to 300F(150C) and line two baking sheets with parchment paper set aside.
- Cook2 h
- Total2 h
- Serves12
- LevelIntermediate
Ingredients
- 1 3/4 cups Cookies:
- 1/3 cup almond flour
- 1/3 cup cocoa powder
- 1 tsp. sugar-free sweetener
- 1/4 tsp. baking powder
- 1 large salt
- 2 tbsp. egg slightly beaten
- 1/2 tsp. butter melted
- 1 tbsp. vanilla extract
- 7 oz(198g) Coating:
- 1 tsp. coconut oil
- sugar-free dark chocolate, chopped
- peppermint extract
Preparation
- Preheat the oven to 300F(150C) and line two baking sheets with parchment paper set aside.
- Melt the butter in the microwave or over the stovetop.
- Crack the egg in a bowl and beat it lightly with a fork.
- Put together the almond flour, cocoa powder, sweetener, baking powder, and salt in a bowl and whisk to well combined.
- Stir in the beaten egg, butter, and vanilla extract and whisk well until shape into a dough.
- Place a parchment paper, put the dough onto the parchment paper, and then top with another piece of parchment paper then roll it out to the desired thickness.
- Cut with the dough into circles with the help of a cookie cutter.
- Place the cookies onto the baking sheet and bake in the preheated oven for about 20-30 or until firm.
- Chocolate Coating: Pour water in a large pot and bring it to a boil, reduce the heat and top the pot with a metal bowl.
- Make sure the water does not touch the bowl.
- Put the chopped chocolate and oil in the metal bowl and melt it until smooth, stir in the peppermint extract. Coat the cookies with melted chocolate with the help of two forks.
- Transfer the coated cookies on a lined baking sheet and place in the fridge until firm for about 15-20 minutes.
