Thin Mint Cookies
Ingredients
THIN MINTS:
- 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
CHOCOLATE DIP:
- 2 tablespoons butter or coconut oil
- 1 ounce unsweetened baking chocolate
- 10 tablespoons heavy cream
- 1/4 cup Natural Sweetener
Instructions
- 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.
Nutrition
Calories: 127.9 | Fat: 12.2g | Protein: 3.2g | Carbohydrates: 3.3g | Fiber: 1.5g | P:E Ratio: 0.2