KETO THIN MINTS
Today is going to feel like Christmas when you realize you can enjoy Keto Thin Mints at any time of year!
Provided by Taryn
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Line a baking sheet with parchment.
- Combine all the cookie ingredients in a bowl. Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
- Once frozen roll out the dough about 1/4 inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
- Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
- For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract.
- Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
- I stored these in the freezer once done for the classic crispiness of Thin Mints!
Nutrition Facts : ServingSize 1 cookie, Calories 60 kcal, Carbohydrate 3 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 1 g, Sugar 1 g
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