mint cookie thins

Chocolate Mint Cookie Thins

Recipe Creator ,Amanda Balle
Chocolate. Mint. Cookie. Thins. Need we say more?
Prep Time 1 hour45 minutes
Cook Time 12 minutes
Total Time 1 hour57 minutes
Course Dessert
Servings 20cookies
Calories 125.5kcal

Ingredients

Instructions

  • Preheat the oven to 350℉.
  • Cream together butter and erythritol. Add the egg and mix thoroughly.
  • Mix in the cocoa, baking powder, and Keto Chow.
  • With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; the dough will be thick and sticky.
  • Put parchment on top and roll out until it’s 1/8 inch thick everywhere. Leave parchment on top and chill in the fridge for at least one hour.
  • Once chilled, take off the top parchment and use a two inch round cutter to cut as many circles as close together as you can. You should be able to make between 20-24, rerolling once or twice as necessary. If the dough starts to get too sticky as you roll or cut it, let it chill in the fridge again.
  • Place each cookie on parchment on a sheet pan. These do not spread much so you can put them close together if needed.
  • Bake for 10-12 minutes. (Add 2-5 minutes for high altitude.) They will still be a little soft when they are done, but will firm as they cool.
  • Melt chocolate in 1/2 cup increments for 45 seconds and add in roughly 10-15 peppermint chips per 1/2 cup. (Or add in 1/4 tsp. peppermint extract/flavoring.)
  • Once cookies are completely cooled, dip into chocolate and place back on parchment. Put in the fridge for at least 30 minutes to set.

Nutrition

Serving: 1cookieCalories: 125.5kcalCarbohydrates: 13gProtein: 3.1gFat: 10.3gSaturated Fat: 5.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.42gTrans Fat: 0.2gCholesterol: 21mgSodium: 70.4mgPotassium: 165.43mgFiber: 5.2gSugar: 0.6gVitamin A: 164.81IUVitamin C: 6.83mgCalcium: 55.08mgIron: 1.37mgSugar Alcohol: 6.18gNet Carbs: 1.64g

Photos bySarah DeYoung Photography