Thin Mints

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Oh My Goodness These Are Good! I didn’t even like Thin Mints until Now!

Ingredients
Cookie:
1 3/4 cups almond flour
1/3 cup cocao powder
3 tbsp erythritol
1 tsp baking powder
1/4 tsp salt
1 large egg, slightly beaten
2 tbsp butter, melted
1/2 tsp vanilla extract ¼ tsp stevia glycerite
Coating:
1 tbsp butter
7 oz 85% cacao chocolate bars (if using Lily’s or ChocoPerfections you can use either 50% or 70% because of the low sugar/carb count)
1 tsp (or more to taste) peppermint extract
Directions:
For the cookies, preheat the oven to 225F and line two baking sheets with parchment paper (or silicon baking pan liners).
In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt.
Add in lightly beaten egg, butter, vanilla and stevia and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness (I rolled mine very thin, about 1/8 inch thick). Lift off top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter (I ended up using the screw top lid of one of my seasoning jars and it worked perfectly), cut out circles of dough and lift gently.
Place cookies on prepared baking sheet. (I used silicon baking pan liner) Gather up scraps of dough and reroll until too little is left to roll out.
Bake cookies until firm, 40 minutes to an hour. (I baked mine for 40 minutes and they were perfect after cooling) Do not take cookies out of the oven, turn off oven and let cookies continue to cool down and crisp up. FYI, they will not taste all that great, but wait until you dip them in the peppermint chocolate!
For the Coating:
For the coating, place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt butter and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in peppermint extract to taste. I left the bowl of chocolate over the hot (not boiling) water which kept the chocolate workable right to the end.
Dip cookies into chocolate. I used a pair of tweezers to hold these little wafers and it worked perfectly. Completely coat each cookie with chocolate. Remove excess chocolate by gently scraping it against the container to desired thickness of chocolate, then place on waxed paper (or silicon baking pan liner) to cool and set.
Makes about 40 cookies if you roll out dough as thin as I did.
Each cookie has approx 2-3 grams of carbs depending on which chocolate you use.
Store in the refrigerator.

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