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Thin Mint Cookies

By December 11, 2012March 31st, 2023Desserts, Moods and Hormones, Vegetarian


 Thin Mint Cookies


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Thin Mint Cookies

Maria Emmerich
Course Dessert, Vegetarian
Cuisine American
Servings 32
Calories 127.9



  • 1/2 cup butter or coconut oil for dairy free
  • 1/4 cup Natural Sweetener
  • 1 large egg
  • 4 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon Redmond Real Salt
  • 1 teaspoon baking soda
  • 2 teaspoon mint extract divided
  • 3 1/2 cups blanched almond flour


  • 2 tablespoons butter or coconut oil
  • 1 ounce unsweetened baking chocolate
  • 10 tablespoons heavy cream
  • 1/4 cup Natural Sweetener


  • Preheat your oven to 325 degrees F. In a medium sized bowl, cream the butter and sweetener together. Add the egg, mint, salt, and baking soda to the bowl and blend well. Slowly add in the almond flour and the cocoa powder.
  • Make 1 inch balls using your hands, place on baking sheet and flatten ball to make a round cookie. Bake the cookies for about 10 minutes, or until the start to brown along the edges. Remove from oven and cool the cookies completely before removing from the cookie sheet.
  • CHOCOLATE DIP: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, other teaspoon of mint extract, and sweetener. Stir until smooth and thick. Use chocolate to dip the cookies (*Note: it works best to dip frozen cookies). Set on parchment paper to cool. Enjoy! Makes 32 servings.


Calories: 127.9 | Fat: 12.2g | Protein: 3.2g | Carbohydrates: 3.3g | Fiber: 1.5g | P:E Ratio: 0.2


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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    Hi just made these for my husband who can eat an entire box of Thin Mints in one seating! They came out well but I used the Chocolate Manna chips and added a few raw cocoa nibs but it didn’t melt smoothly. I’ve had the Choc-Perfection bars but didn’t know they made chips. Where can I get them? I’d like to try this recipe again with them and see if it comes out smoother. You make the best “healthified” recipes I know of! Thank you!!!

  • I actually only had the bars on hand so I melted chopped up pieces of the bar. I had someone mention to me that they are no longer going to make chips…bummer!

    Happy Baking!

  • Rosalee says:

    I made these without dipping them in chocolate and used them to make mini ice cream sandwiches with choc mint chip ice cream made from coconut milk. Anyways, these cookies were delicious and so easy to make. Even my skeptical family enjoyed them!

  • Anonymous says:

    “2 tsp mint extract, divided” – I only see it added once to the cookie dough. Does it all go in the dough or does some go in the chocolate? Eager to try these. Thanks.

  • Rosalee says:

    The GirlGuides (in Canada) are out selling thin mint cookies right now, so I’m going to whip up a batch of these and donate the cookies I bought to the food bank 🙂

  • Angela says:

    I am making these and the peanut butter eggs at the same time. I noticed the chocolate coating on the two are identical ingredients; however, on this one, everything is half the amount of the PB eggs recipe, besides the cream, which is double… Does the other coating just end up harder than this one?

  • Monica says:

    Hi Maria. I love your Facebook site and all your recipes …have a question thoughas your FB post said that you ask people to go dairy free and this recipe has heavy cream in it. Just curious if there would be a better substitute than cream. Thx

  • Rachel says:

    Hi Maria! I love chocolate & this looks delicious, but am intolerant to nuts (almond flour here). Have you tried any substitutes using coconut flour or other? Thanks!

  • Peggy says:

    I was wondering about the amount of heavy cram in the choc coating. I made it measuring out the cream. I poured it all in after I melted the choc and butter. I also added the sweetener. My choc was very watery. I wondered if the 10 TBS was supposed to be 10 tsp?

  • Wren says:

    I’ve compared this recipe to the one in your Ketogenic Cookbook. There are several differences. I made the ones in the cookbook and they were really too strong/too sweet for me, but they were still delicious to several others who tried them. I think my sweet tooth has changed a lot since I don’t eat sugar anymore. The book says to use 1-3/4 cup of powdered erythritol (compared to 1/4 cup here). The book recipe does not include any almond flour or baking soda. In the book you use 2 eggs, here it says 1 egg. As for the chocolate coating, here you use 10 TB and in the book it is only 6 TB, which worked perfectly for me and I thought the consistency was great with the 6 TB. Anyways, just my observances. I’m wondering which version of the recipe you prefer? They are probably both good. I’m going to make this version next since it has so much less sweetener, although it will be much higher in carbs with the almond flour, I suppose.

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