Keto & Gluten Free Thin Mints:
If you have been dreading the doorbell ringing from you favorite girl scout, fear no longer! The keto girl scout cookie saga continues with my all time favorite, thin mints!
The dough is almost identical to that of my Keto Samoa shortbread cookies (the dough you see in the pictures below are of these but the steps are identical), but with the addition of cocoa powder and the sugar free chocolate mint coating.
The cookie recipe is fairly straightforward and I think are the easiest of the three girl scout cookie recreations I have made. Find the full recipe below and read on for an outline of the steps and some helpful baking tips and tricks!
- Food Processor
- Measuring Cups & Spoons
- Parchment Paper
- Rubber Spatula
- Chef’s Knife
- Baking Sheet
- Small Mixing Bowl
The shortbread dough for this recipe was based off of a keto friendly dough I have enjoyed using for both my Keto Galette and my Keto Pie Crust. I also use this same dough recipe for my previously posted Keto Samoas recipe (that is the dough that is pictured because the process is the same). I love this cookie dough as a shortbread because after baking it crisps up perfectly!
Once the dough is mixed in the food processor, I dump it out into a log like shape onto some parchment paper. For ease, I wanted to avoid rolling out the dough and cutting out each cookie with a cookie cutter (nobody has time for that).
Instead, roll the dough into a log about 10″ long and twist off the sides to secure the dough. Place the parchment paper wrapped dough into the freezer for 45-50 minutes or until firm to the touch. If you plan on baking later, refrigerate first and then follow the steps for freezing before baking.
Remove the dough and unroll the parchment paper. All you need is a nice sharp knife and to slice 1/4″ rounds into the log. You should be able to get 30-32 cookies from slicing the dough.
Place the cookies onto parchment paper and bake until set. The trick to getting a nice crunchy shortbread cookie for this recipe is to allow them to fully set and cool. This is ideal before adding the chocolate and mint coating.
I opted to only add the mint extract to the outside coating and to leave the shortbread cookie just chocolate. Mint can be somewhat overpowering and I think the balance I found here was perfect.
I melted some Lily’s sugar free chocolate chips into a bowl and added mint extract until it was to my liking. I added probably a little more than 1/4 tsp (a little goes a long way). I dipped the tops of the cookies into the chocolate and set them on a cookie rack to set. You can also pop them in the fridge for a few minutes as well!
If you love these Keto & Gluten Free Thin Mints, make sure to check out my delicious caramel and coconut Keto Samoas too! The final keto recreation of Tagalongs will be up later this week! Enjoy!
Serving Size: 1
Amount Per Serving: Calories: 130 Total Fat: 9gg Saturated Fat: 4gg Trans Fat: 0gg Cholesterol: 6mgmg Sodium: 4mgmg Carbohydrates: 5gg Fiber: 3gg Sugar: 0gg Protein: 3gg