I absolutely love me some Girl Scout Thin Mint Cookies, I literally use to crave them every year. These Mint Cookies are a delicious substitute to curve my minty craving. I like to completely dip them in the melted chocolate like the original cookies, but for the picture I tried to make them look "fancy" LOL.
Cookie Ingredients
1 cup Almond Flour
1/4 cup Monk Fruit Sweetener
1 tsp Baking Powder
Pinch of Salt
1/4 cup Unsweetened Cocoa Powder
2 large Eggs
1/4 cup Butter (melted)
1 tsp Vanilla Extract
1/2 tsp Peppermint Extract
Chocolate Coating Ingredients
11.5 ounce bag of Lily's Milk Chocolate Chips (or sugar free chocolate of choice)
1 tsp Coconut Oil
1/2 tsp Peppermint Extract
Instructions
Preheat oven to 350 degrees and line a large baking sheet with parchment paper and oil spray to prevent cookies from sticking.
In a large bowl mix together all the cookie ingredients until well combined. Using a cookie scoop make 16 mounds with the dough on the parchment paper and flatten and shape each into a circle.
Bake for 10-12 minutes until cookies are set then remove and allow to cool completely.
After cookies have cooled place the chocolate chips and coconut oil in a microwave safe bowl and melt for about 30 second, stir, then melt for an additional 10-20 seconds if needed. Remove from the microwave and stir in the 1/2 tsp of peppermint extract.
Place a piece of parchment paper on two plates. Coat each cookie in the chocolate, completely covering the entire cookie. Place the cookies on the plate and refrigerate until the chocolate gets firm. Enjoy!
Calories 127, Fat 11.7 g, Carbs 12.2 g, Fiber 5.4 g, Protein 2.8 g, Net Carbs 6.8 g
Makes 16 Cookies
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