Sugar-Free Thin Mint Cookies

Indulge in the guilt-free pleasure of these homemade Sugar-Free Thin Mint Cookies, a healthier twist on the classic favorite. Crafted with almond flour and naturally sweetened with powdered erythritol, these cookies offer a rich chocolate base accented by a refreshing burst of peppermint. Each bite is coated in a luscious, sugar-free dark chocolate shell infused with additional peppermint extract for that iconic cooling finish. Perfect for keto, low-carb, or sugar-free lifestyles, these cookies are quick to make, requiring only 20 minutes of prep time, and yield a batch of 24 irresistible treats. Ideal as a snack, dessert, or festive treat, they’re best enjoyed chilled straight from the fridge. Say goodbye to added sugars and hello to flavor-packed satisfaction!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1 cup Almond flour
• 0.333 cup Cocoa powder (unsweetened)
• 0.5 cup Powdered erythritol (sugar substitute)
• 0.25 cup Unsalted butter, softened
• 1 Egg
• 1 teaspoon Peppermint extract
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Sugar-free dark chocolate chips
• 2 teaspoons Coconut oil
• 0.5 teaspoon Additional peppermint extract (for coating)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium-sized mixing bowl, combine the almond flour, cocoa powder, powdered erythritol, baking powder, and salt. Stir until well combined.

Step 3

In a separate bowl, cream the softened butter with a hand mixer or whisk. Add the egg, vanilla extract, and peppermint extract, and mix until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Step 5

Wrap the dough in plastic wrap and refrigerate for 15-20 minutes to make it easier to roll out.

Step 6

Once chilled, place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.

Step 7

Using a small round cookie cutter (about 1.5 inches in diameter), cut out cookies and place them on the lined baking sheet.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Allow the cookies to cool completely on a wire rack.

Step 9

While the cookies cool, melt the sugar-free dark chocolate chips and coconut oil together in a heatproof bowl using a double boiler or in short intervals in the microwave, stirring frequently.

Step 10

Once melted, stir in the additional peppermint extract for the coating.

Step 11

Dip each cooled cookie into the chocolate mixture, ensuring it’s fully coated, then place it on a parchment-lined tray or cooling rack.

Step 12

Refrigerate the dipped cookies for 30 minutes or until the chocolate coating is set.

Step 13

Serve and enjoy your homemade sugar-free Thin Mint Cookies, or store them in an airtight container in the fridge for up to one week.

Nutrition Facts

Serving size	(632.6g)

Amount per serving	% Daily Value*
Calories	2401.4

Total Fat 204.1g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 2.2g
Cholesterol 325.2mg	0%
Sodium 937.4mg	0%
Total Carbohydrate 292.2g	0%
Dietary Fiber 77.1g	0%
Total Sugars 10.6g
Protein 55.0g	0%

Vitamin D 48IU	0%
Calcium 343.6mg	0%
Iron 27.8mg	0%
Potassium 2292.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 6.8%

Carbs: 36.2%