Vegan Keto Thin Mints - Draped in a chocolate minty coating you can enjoy the famous girl scout cookies everyone loves made vegan and keto friendly! NeuroticMommy.com
Yield: 30

Vegan Keto Thin Mints

Prep Time:
10 mins
Cook Time:
22 mins
 
Draped in a chocolate minty coating you can enjoy the famous girl scout cookies everyone loves made vegan and keto friendly!

Ingredients

Wafer Cookies

  • 1 3/4 (163g) cup almond flour
  • 1/3 (26g) cup cocoa powder
  • 1/3 cup Lakanto Sweetener Gold
  • 1 tsp baking powder
  • pinch of salt
  • 1 flax egg (1 tbsp flax to 3 tbsp water)
  • 2 tbsp melted vegan butter
  • 1 tsp vanilla extract

Minty Chocolate Coating

  • 7 (204g) oz dark baking chocolate
  • 1.5 tbsp melted coconut oil
  • 1 tsp peppermint extract

Instructions

  1. Preheat oven to 300F and line baking sheet with parchment paper.

  2. Prepare the flax egg and place in the fridge for 5 minutes. This thickens it up a bit.

  3. In a large bowl whisk all dry ingredients: almond flour, cocoa powder, sweetener, baking powder, and salt.

  4. Add all wet ingredients to the dry ingredients and mix well using a spatula. The dough will come together and won't stick to your hands. Roll the dough into a big ball.

  5. Cut two large pieces of parchment paper. Place the dough in the middle of the parchment paper then put the second piece of parchment paper over the dough. Roll out with a rolling pin until it's about 1/8 or 1/4 inches thick.

  6. Use a 2" cookie cutter to cut out circles of the dough or if you don't have one I used the top of my coconut oil spray to make the cutouts and they came out perfect. Repeat these last two steps until little to no dough is left.

  7. Gently lift the cookies up and place them on the prepared baking sheet and bake for 22 minutes. While they're baking you can prepare the chocolate coating.

  8. You can gently microwave the chocolate and coconut oil until melted then stir in the peppermint extract. Or you can use the double boiler method. To do this place a heat safe bowl on top of hot, simmering water. Let the oil and chocoalte melt down completely until smooth while you stir frequently. Remove from heat and mix in the peppermint extract. Mix well.

  9. Once cookies are done and fully cooled, using two forks, submerge cookies in chocolate making sure the entire wafer is covered, tapping any excess chocolate off. Place back on baking sheet with parchment paper. When all cookies are coated, put into the freezer to set for 10 minutes.

  10. Serve immediately and Enjoy!

Recipe Notes

  • Can sub coconut oil for vegan butter but chocolate will have a thicker consistency. 
  • For the flax egg instead of adding 3 tbsp of water you can only add 2 for this.
  • Stores well in an air tight container in the fridge or freezer.
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