This keto and gluten free Thin Mints recipe features crisp chocolate cookies coated in peppermint-laced dark chocolate for a delicious sugar-free treat that’s similar to the iconic Girl Scout cookie!
Thin Mints are one cookie that needs no introduction. One of the most popular Girl Scout cookie flavors, they are definitely one of America’s sweetheart cookies.
But get ready for a real surprise – this recipe is keto and gluten free!
They’re made with keto-friendly sweeteners, which means they’re also fairly low in calories and diabetic-friendly.
I love the chocolate + peppermint flavor combination any time of year. But it definitely feels festive, which makes these cookies the perfect addition to a holiday cookie tray.
Crisp minty chocolate cookies coated in rich chocolate, these keto Thin Mints taste just like the original. And like the original, they will have you coming back for more!
The Best Keto Gluten Free Thin Mints Recipe
The trick to keto baking is finding the right flours and sweeteners. Here, almond flour and cocoa powder both act as flours, and I use a combination of powdered erythritol/monkfruit sweetener and keto brown sugar.
Normally I avoid erythritol because I can really taste the cooling effect. However, because the flavor profile of Thin Mints is chocolate + peppermint, the slight cooling effect of erythritol works perfectly here.
Ingredients in Keto Thin Mints
Cookies:
- Unsalted butter
- Powered erythritol/monkfruit sweetener
- Keto brown sugar
- Egg
- Vanilla extract
- Peppermint extract
- Almond flour
- Unsweetened cocoa powder
- Salt
Coating:
- Stevia-sweetened dark chocolate
- Peppermint extract
How to Make Thin Mints
- Make the dough. Use a handheld mixer to cream together the butter, powdered erythritol/monkfruit blend, and Swerve Brown in a large bowl. Beat in the egg, vanilla extract, and peppermint extract. Stir in the almond flour, cocoa powder, and salt.
- Roll and stamp out the dough. Roll the dough out between 2 sheets of parchment paper to ¼-inch thick. Use a 6cm round cookie cutter to stamp out the cookies. Use a thin metal spatula to transfer the cookies to a parchment paper-lined baking sheet. Re-roll the dough scraps and stamp out more cookies until the dough is gone (I get about 30 cookies, 6cm in diameter). Transfer the cookie trays to the freezer to chill the cookie dough for 15 minutes. Meanwhile, preheat the oven to 350F. Bake the cookies right from the freezer until the cookies are set, about 15 to 20 minutes, rotating the trays once halfway through. Cool the cookies completely before dipping in chocolate.
- Coat in chocolate. Once the cookies are cooled, melt the dark chocolate. Stir in the peppermint extract. Dip each cookie in the chocolate, let the excess chocolate drip off, and then place them on wax paper-lined baking trays. Let the chocolate set, and then serve.
How to Store Homemade Thin Mints
Store in an airtight container in the fridge for up to 2 weeks.
Thin Mints FAQs
What Company Makes Thin Mints?
Little Brownie Bakers makes the Girl Scout Thin Mints.
Keebler makes a similar cookie called Grasshoppers, which you can find at most grocery stores, including Walmart.
Additionally, Aldi sells something similar called Benton’s Fudge Mint Cookies.
When Did Girl Scouts Start Selling Thin Mints?
According to TIME, Girl Scouts sold the first version of these cookies, known as “Cooky-Mints” in 1939.
Are Keebler Grasshoppers the Same as Thin Mints?
The fact that Girl Scout cookies aren’t available year-round leads some people to look for cookies that are similar to, or replicas of their favorites.
Keebler Grasshoppers have a similar size, shape, and chocolate mint flavor profile. There are subtle differences, but overall Grasshopper cookies are a good alternative if you can’t find Thin Mints!
More Chocolate Mint Dessert Recipes to Make
- Chocolate Peppermint Bark
- Mint Chocolate Pots de Crème
- Dark Chocolate Peppermint Brownies
- White Chocolate Peppermint Mousse
- Low Carb Chocolate Peppermint Candy
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Thin Mints
Ingredients
Cookies:
- 4 tablespoons unsalted butter at room temperature
- ¼ cup powdered erythritol/monk fruit sweetener
- 2 tablespoons keto brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure peppermint extract
- 1 ¾ cups almond flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
Coating:
- 250 g stevia-sweetened dark chocolate
- ¼ teaspoon pure peppermint extract
Instructions
- Use a handheld mixer to cream together the butter, powdered erythritol/monkfruit blend, and keto brown sugar in a large bowl. Beat in the egg, vanilla extract, and peppermint extract. Stir in the almond flour, cocoa powder, and salt.
- Roll the dough out between 2 sheets of parchment paper to ¼-inch thick. Use a 6cm round cookie cutter to stamp out the cookies. Use a thin metal spatula to transfer the cookies to a parchment paper-lined baking sheet. Re-roll the dough scraps and stamp out more cookies until the dough is gone (I get about 30 cookies, 6cm in diameter).
- Transfer the cookie trays to the freezer to chill the cookie dough for 15 minutes. Meanwhile, preheat the oven to 350F.
- Bake the cookies right from the freezer until the cookies are set, about 15 to 20 minutes, rotating the trays once halfway through. Cool the cookies completely before dipping in chocolate.
- Once the cookies are cooled, melt the dark chocolate. Stir in the peppermint extract.
- Dip each cookie in the chocolate, let the excess chocolate drip off, and then place them on wax paper-lined baking trays.
- Let the chocolate set, and then serve.
Faith's Tips
- Net Carbs: 1g per cookie
- Recipe Yield and Serving Size: This recipe makes 30 cookies; nutrition information given is for 1 cookie.
- Storage: Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Betsy says
Thin Mints were always my favorite Girl Scout cookie! How awesome I can enjoy them, guilt free, and not just when the Girl Scouts are selling them! Thank you so much Faith! ☺️💖👏