Just like the Girl Scout original, expect a properly crisp chocolate cookie all wrapped up in a (to-die-for!) minted chocolate covering. In fact, not much is lost, if at all (!!), in these gluten free and keto thin mints inspired cookies!
Gluten Free & Keto Thin Mints! 🍃
Because The Girl Scouts Are In Town 👧🏾👧🏻👧🏼
If you’re American, Girl Scout cookies need no introduction. If you’re not, worry not, because one bite in and you’ll be fully acquainted with these most-addictive of cookies! My perennial favorites will forever be Thin Mints: think a nice and crisp chocolate cookie all wrapped up in a to-die-for minted chocolate covering.
i.e. ideal to dunk in milk. 🥛
And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor. Which simply means that next time you hear a knock on your door, you’ll be able to buy a bunch to support the girls; but without fear that they’ll end up in your belly in a matter of minutes.
Plus, less than 1g net carbs a pop! I calculated nutrition info to yield two dozen cookies, but fact is I got more like 30 2-inch cookies (counting scraps is hard y’all!).
Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.
The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).
And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookies will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! And we like these keto thin mints with a nice and dark chocolate cookie, dipped into a 70-75% minted chocolate. But since we know dark isn’t for everyone, check the recipe notes for a more ‘milk chocolate’ version of these stellar cookies.
And for the chocolate-peppermint coating? Thin mints are traditionally coated with dark chocolate, and anywhere from 70-75% is truly ideal (think Lily’s dark chocolate chips). But if dark chocolate ain’t your jam, just go for milk. As long as it melts, you’re good to go.
Thin mint cookies are traditionally a wheat cookie. To make them gluten free and keto, we found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
This recipe works best with erythritol, without a doubt (Lakanto is my fav!) . Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew. No other sweetener does that.
Also keep in mind that, as much as I’m fans of allulose and xylitol in general, they result in chewy rather than crisp cookies.. So no xylitol or allulose here please.
And in case you’re wondering about Pyure, I’m never a fan of stevia (in any shape or form) coming in contact with chocolate (a not-so-nice aftertaste). But if you’re immune to it, technically Pyure also works here.
Girl Scout Cookies: Keto Thin Mints!
For the keto thin mint cookies
- Add almond flour, cocoa powder, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer, 1 minute. Add in sweetener and continue to beat until light and fluffy, about 8 minutes.
- Add in the egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with plastic wrap and refrigerate for 1 hour (or overnight).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper and cutout the rounds (thin mints are roughly 2 inches).
- Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 8-12 minutes. Since the cookies are dark already and you can't guide yourself by color, I suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
- Once cookies are cool and crunchy, melt chocolate and coconut oil in a water bath or microwave and incorporate peppermint extract little by little to taste. Dip the cookies into the chocolate using a fork and transfer to a parchment paper until set. You can always pop them in the freezer for a few minutes to instantly set them.
- Store in an airtight container for up to a week or in the freezer for a couple months. And keep in mind that these cookies can be baked, once shaped, straight from the freezer (the batter keeps well frozen for up to 3 months).