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Thin Mint Cookie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cookies:

1 ¾ cups almond flour
⅓ cup cocao powder
⅓ cup Swerve Sweetener
1 teaspoon baking powder
¼ teaspoon salt
1 large egg slightly beaten
2 tablespoon butter melted
½ teaspoon vanilla extract

Coating:
½ ounce cocoa butter or 1 tablespoon coconut oil**
7 oz Lily’s dark chocolate chopped
1 teaspoon peppermint extract
Directions:
Directions:
Cookies

Preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness, but no more than ¼ inch thick. Lift off top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool.
Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.

Chocolate Coating
Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.
Dip the cookies into the chocolate, using two forks to turn over and fully coat cookie.
Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.
Refrigerate until fully set.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
https://alldayidreamaboutfood.com/keto-thin-mints/#recipe

 

 

 

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