Keto Thin Mint Girl Scout Cookies | Copycat Thin Mint Cookies

These thin mint keto cookies are chocolatey, pepperminty, and taste exactly like regular thin mint cookies. In fact, I think they taste even better considering each cookie has under 3 NET CARBS! Honestly, these might the best keto cookies you can make.

THE BEST KETO THIN MINT COOKIES

I don't know about you, but I love Girl Scout cookies. And thin mints are by far one of my favorite kinds. 

When I started eating low carb, I didn't think there was any way I'd be able to eat thin mint cookies again...until I created this recipe. 

These sugar-free thin mints - just like "regular" ones - have a crisp cookie base that's coated in heavenly chocolate that's infused with peppermint flavor! Seriously, they're almost identical to the real thing!

Having said that, the best part about these copycat thin mint cookies might be how easy they are to make! You only need a few simple low carb ingredients to make them, and they're done in just a few manageable steps.

Oh, and did I mention that each cookie has under 3 NET CARBS! 

Keto cookie recipes don't get much better than this - but a few that can compete are these keto chocolate chip cookies, these keto butter cookies, and these keto magic cookies.

Ingredients for Keto Thin Mints

Now, as I just mentioned, you'll only need a few common keto-friendly ingredients to make these low carb thin mints.

The only ingredient you might not have already is the peppermint extract. But that's super easy to pick up since almost every grocery store carries it.

Anyway, here are the rest of the ingredients you'll need to make this recipe:

Dry ingredients: 

• Just less than 1 ¾ Cup Blanched almond flour 
• Heaping ½ cup Confectioners Swerve sifted
• Heaping ⅓ Cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• Pinch of salt

Wet Ingredients:

• 6 Tbsps Melted salted butter
• 1 Room Temp. Large egg
• 1 teaspoon Vanilla extract

Chocolate Coating:

• 1 ¼ cups Keto chocolate chips
• 1 Heaping Tbsp Refined coconut oil
• Heaping teaspoon Peppermint extract

Some pretty simple keto ingredients for some pretty awesome cookies, right?!

By the way, you can use those sugar free chocolate chips to make these 59 calorie chocolate chip cookies too! 

Anyway, with that said, before we jump into the recipe, let's talk about a few of these ingredients and why you'll want to use them to make your cookies.

Keto Friendly Flours To Use and Avoid

The thin mints that we will be making are almond flour keto cookies. And not only will the almond flour make these cookies low carb, but it will also make them gluten-free cookies as well.

Also, Almond flour has one of the lowest - if not the lowest - carb count out of all the flours. And it will give these thin mints that classic crunchy inside that makes them so irresistible. 

So, I highly suggest picking some up if you don't have it because I use it in a ton of my recipes.

However, if you don't have almond flour - or don't want to use it - I recommend substituting it with either sunflower seed flour, or walnut flour. 

And the best part about using these flours is that you can use them in place of almond flour in any of my recipes at a 1:1 ratio.

Now, with that said, the one flour you DO NOT want to substitute almond flour with is coconut flour.

Coconut flour is a highly absorbant flour, and it will make these cookies super dry and crumbly. 

So keep that in mind if you're thinking about making these cookies.

Sweetening these Keto Thin Mints

For our keto thin mints, we are going to be sweetening them without adding any sugar - because, ya know, sugar isn't low carb.

So, instead, were going to sweeten the cookies with some Confectioners Swerve since it has 0 calories and 0 NET CARBS. It's also just as sweet as sugar, so it's easy to use in just about any recipe that calls for sugar.

Having said that, another sweetener you can use is Lakanto's Confectioners Monk Fruit. This is also sugar-free sweetener that is just as sweet as sugar and can substitute with sugar on a 1:1 basis. 

Sweeteners To Avoid

The sweetener that I DO NOT suggest using for these keto cookies is Stevia - it's 300 times sweeter than sugar and will be way too sweet for these cookies.

Also, most companies mix stevia with maltodextrin, maltose, and dextrose - all of which are sugar and therefore not keto friendly. 

While we're on this topic, you will also want to avoid using maltitol or xylitol to sweeten your cookies.

These sweeteners are in "sugar-free" products, but they actually contain half the carbs and calories as regular sugar. 

Keto Friendly Chocolate Chips 

Ok, so to make the delicious chocolate coating for our keto thin mints, we'll be using some low carb chocolate chips. 

And the chocolate chips I used for this recipe - and for many other recipes like my keto mason jar mint chocolate chip ice cream and 0 NET CARB keto fudge - are Lily's Semi-Sweetened Baking Chips. 

These chocolate chips have 0 NET CARBS, and I think they taste the most like regular chocolate chips out of all the low-carb chocolate chips you can buy.

But if you can't find Lily's Chocolate Chips, you can also use ChocZero's Keto Friendly Chocolate Chips - they will work just as well for creating our chocolate coating.  

COCONUT OIL TO USE

Now, there are two types of coconut oil to use - refined and unrefined. 

But, I used refined coconut oil for these keto girl scout thin mint cookies because refined coconut oil has no coconut taste to it.

Unrefined, also labeled as "virgin" or "pure," has a distinct coconut flavor.

So, unless you want your thin mint cookies to have a coconut flavor, I suggest using refined coconut oil.

How to Make Keto Thin Mint Cookies

Ok, now that we've covered our ingredients, we can get into making these keto cookies. 

And I know by now you're dying to make them, so if you're ready to recreate this classic girl scout cookie - and turn them keto - let's get into it!

MAKING THE COOKIE DOUGH

Ok, so before you start doing anything, you'll want to preheat your oven to 325°F (163°C).

Then, you'll do want to add all of the dry ingredients to a large bowl, mix them until they are combined, and then set them aside.

Next, you can add all of the wet ingredients into a medium-sized bowl and whisk them to combine. 

Once the wet ingredients are combined, pour them into the bowl with your dry ingredients. Then use a spatula to mix all of the ingredients until a thick, doughy batter forms. 

After that, use your hands to form a ball of dough out of the batter.

FORMING & BAKING THE COOKIES

Ok, so once you have a dough ball, use a 1 tablespoon-sized cookie scooper to scoop out equal amounts of the dough and add it to a couple of baking sheets lined with parchment.

And the recipes will make around 15-16 cookies, so you'll definitely want to use 2 baking sheets.

Anyway, once you've added the dough to the sheets, you'll want to use the bottom of an icing spatula to flatten it, and then use your hands to finish working it into the shape of a cookie.

Then bake the cookies for 10-14 minutes. You want the cookies to be firm around the edges but soft in the middle. 

So once they are like that, you can remove the cookies from the oven, and let them cool on the tray. 

Now, once they've set, transfer them to a wire rack to finish cooling - and leave them like this overnight for an extra crisp cookie.

After the cookies are finished cooling/setting on the drying rack, you'll want to start preparing your minty chocolate coating.

 MAKING THE COATING & COMPLETING THE COOKIES 

The first thing you will do to make the chocolate coating is add the chocolate chips, the coconut oil, and the peppermint extract into a small bowl and give them a quick mix.

Then, microwave them for around 30 to 45 seconds - or until the chocolate has fully melted.

After the chocolate has melted, mix the ingredients with a spoon until it has a syrup consistency. 

Then, add each cookie one-by-one into the chocolate and coat them thoroughly.

Lastly, transfer the chocolate-coated cookies back to the baking sheets lined with parchment paper and let them chill in the fridge for at least an hour - or until the chocolate sets.

STORING YOUR THIN MINT KETO COOKIES

My favorite part about these cookies is that they are stored in the refrigerator. 

And if you've never had cold thin mint cookies, you're in for a treat. 

Nothing tastes quite like a chilled thin mint cookie, and I think the combination of cold chocolate with the minty flavor puts this recipe in a league of its own. 

Plus, keeping them in the refrigerator will allow your thin mints to stay good for up to 1 week! 

Nutritional Information 

So, as I mentioned, this recipe will make about 15-16 cookies.

And these low carb cookies have only 2.5 NET CARBS each!

As far as the rest of the nutritional information goes, 1 cookie has: 

• 180 Calories
• 15.75g Fat
• 8.5g Carbs
• 6g Fiber
• 2.5 NET CARBS
• 4.5g Protein

Now, if you don't plan on sharing, you can have 2 cookies a day for a week! And that would put you at 5 NET CARBS. 

But honestly, it will be hard to keep these cookies for yourself since they are so good. Seriously, anyone at your house will end up eating them, and chances are they'll be gone well before the end of the week. 

Anyone who's tried these thinks they are straight from the Girl Scout Cookies package. You're not going to believe how spot-on they are, and I am super excited for you to try them!

I hope you love these thin mint keto cookies as much as I do. 

And if you make them, take a picture and tag me on Instagram. I'd love to see how they turn out and share them on my story. 

Print