Thin Mints

By Nikki Sheriff

Thin Mints
  • 1/4 cup coconut oil

  • 3 TBS light sugar (sugar/stevia blend)

  • 1/4 cup splenda brown sugar

  • 1/2 tsp vanilla extract

  • 1/2 cup flour

  • 6 TBS cocoa powder

  • 1/4 tsp baking soda

  • 1/8 tsp salt

  • 2 TBS fat free milk

  • 2 TBS butter

  • 1/4 cup semi sweet chocolate chips

  • 1 tsp mint extract

  1. Mix coconut oil, sugars and vanilla together until light, about 2 minutes.

  2. In a separate bowl, whisk together the flour, cocoa, baking soda and salt.

  3. Slowly add to the sugar mixture until just combined.

  4. Add the milk, and mix just to combine.

  5. Form into a 1 1/2 inch log and roll tightly in plastic wrap.

  6. Chill for 1 hour.

  7. Unwrap and cut into 1/8 inch thick disks.

  8. Bake at 350 degrees F for 10 minutes, or until they appear to be firm.

  9. Cool completely.

  10. Melt the butter and chocolate in a heat safe bowl, over a pot of boiling water, stirring constantly until melted, making sure the bowl doesn't touch the water.

  11. Dip and smooth the chocolate over the cookies and let cool until the chocolate is firm.

Nutritional Facts

For 1 cookie
Calories 70
Total Fat 5g
Sodium 26mg
Carbohydrates 7g
Sugars 4g
Protein 0g

dessert baked stovetop low carb dairy

4 replies

JnMuttley 2014-12-18 19:45:51 -0600 Report

Hi Anonymous. In answer to your question, you are right in that you caught that oversight. As I understand how recipes are written, I would assume that the mint extract goes in the coating. The ingredients are usually used in the order in which they are listed. Since the extract is listed last, it should probably go in the coating. Also, if you think about it, it will be more noticeable that way. Hope that makes sense and helps. Good luck. I'm going to try it too…looks good!

Anonymous 2014-12-02 19:56:46 -0600 Report

I don't see the mint extract listed in the directions. Does it go in the cookie or the chocolate coating?

Either way this sounds yummy!