Homemade Thin Mints (Low Carb and Gluten Free)

Girl Scout cookies without the guilt! These low carb, gluten-free Thin Mints are a hit with the whole family.

1 3/4 cups almond flour
1/3 cup cocao powder
1/3 cup Swerve Sweetener
1 tsp baking powder
1/4 tsp salt
1 large egg slightly beaten
2 tbsp butter melted
1/2 tsp vanilla extract
1 tbsp coconut oil, butter, or 1/2 ounce cocoa butter* (see cook's notes)
7 oz Lily's dark chocolate or other sugar-free dark chocolate (such as 90% Lindt chocolate), chopped
1 tsp peppermint extract

Preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off top piece of parchment and set aside. 
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.

next full instruction : www.alldayidreamaboutfood.com

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