These Keto Thin Mints are a perfect way to curb your craving for a chocolate baked good…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 22 minute  –  Cooking time : 25 minutes  ]

Cookie

• 1 tbsp ground flax seeds + 3 tbsp water or 1 egg, beaten
• 1 1/2 cups almond flour
• 1/3 cup cocoa powder
• 1/4 cup golden monk fruit sweetener 
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 cup coconut oil, room temperature
• 2 tsp peppermint extract
• 1/2 tsp vanilla extract

Chocolate Coating

• 160g cocoa butter
• 4 tbsp cocoa powder
• 3 tbsp golden monk fruit sweetener
• 2 tbsp almond milk
• 1 1/2 tsp peppermint extract

Preparation Method

For the cookies:

1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
2. (For egg-free/vegan) To a small bowl, add flax seeds and water.
3. Whisk together until fully incorporated. Set aside to set for at least 5 minutes.
4. To a mixing bowl, add dry ingredients and whisk together.
5. Melt coconut oil in the microwave until liquid, about 30 seconds.
6. To dry ingredients, add melted coconut oil, flax mixture OR egg, peppermint extract, and vanilla extract. Mix together until well-combined.
7. Roll dough into the ball and transfer bowl of dough to the refrigerator to chill for 10 minutes.
8. Between two pieces of parchment paper, place ball of chilled dough. Using a rolling pin, roll dough until it is an even layer.
9. Using a cookie cutter or mason jar lid, cut cookies out of dough and place on prepared baking sheets.
10. Continue to re-roll dough and cut cookies out until all dough has been used up.
11. Bake cookies one baking sheet at a time for 25 minutes.

For the chocolate coating:

1. Line a plate or baking sheet with parchment or wax paper.
2. Using double boiler method on the stovetop, melt chocolate ingredients over medium-low heat.
3. Stirring occasionally until ingredients are fully combined.
4. Transfer chocolate to the shallow bowl.
5. Using a fork, dip cookies into melted chocolate, flipping as necessary so as to evenly coat both sides of the cookie.
6. Transfer chocolate-coated cookie to prepared plate.
7. Refrigerate cookies until chocolate hardens, about 30 minutes, or freeze for 10 minutes.

Enjoy it!!

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