Not much is lost (if at all) in these gluten free and keto thin mints inspired cookies. Think a nice and crisp chocolate cookie all wrapped up in a to-die-for minted chocolate covering, ideal to dunk in milk.Oh, and if baking with cups rather than grams is your thing, just click on US Cups at the bottom of the ingredients for an instant conversion.
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).
*If you prefer milk chocolate to dark, you may want to increase the almond flour to 1 1/2 cups (144g) and decrease the cocoa powder to 1/2 cup (50g)The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).