I think I did it. I think I figured out a gf/low carb take on a THIN MINTY (yeah, the ones sold by little girls in green smocks cookie… You know the one) that is extremely passable.
Pleasantly Plump Mints
makes 36 cookies
- 2 1/4 cups finely ground almond flour (I prefer Honeyville Blanched Almond Flour Super Fine Grind– available on amazon!)
- 3 tablespoons coconut flour
- 4 tablespoons cocoa powder
- 1 teaspoons baking powder
- 1/2 teaspoon xanthin gum
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granular erythritol
- 10 drops EZ sweetz (liquid sucralose. You can sub in stevia if you’d like.)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon food grade peppermint oil
- Preheat that oven to 350. Get some parchment paper ready and find your small cookie scoop (the 1 tbsp one)- Mine always disappears!
- Mix your dry ingredients together in a bowl till evenly blended- and set aside. (That’d be the cocoa, the almond and coconut flours, the Xanthin Gum, Salt, and baking powder)
- Cream your butter and erythritol together. Go slow to start, it tends to make a bigger cloud than sugar usually will (and you and everything else that it touches will taste sweet.
- Add in the vanilla, EZ Sweetz, and Peppermint oil. Bask in that smell that screams cookie season.
- It’s egg time baby! (beat thoroughly, scrape the bowl.)
- Dry ingredient time- in batches, scraping the bowl each time.
- Rest the dough in the fridge for a few minutes while you
lickclean the beaters.
- Dose the dough out on a parchment lined half sheet tray (or cookie pan.) with that scooper. You want nice round balls evenly spaced. I get 12 cookies per half sheet tray.
- Place another sheet of parchment on top of the cookies, and press down until they’re somewhere around 1/8 inch (3ish mm) thick. Peel off the top parchment when all the cookies are flat
- Bake in the oven, middle rack for about 6 minutes, then spin the tray and continue for another 6 minutes. Cookies should be lightly browned just around the edges. Let them sit on the pan for a minute or 2 before moving
- Move entire parchment with cookies to a cooling rack, and let cool completely (who are we kidding? Let them cool for a couple minutes to firm up, warm is good, but cooler is better.) They will crisp up as they cool.
The next incarnation of this will be chocolate dipped, but honestly, I think these stand really well alone.