Since it’s girl scout cookie season, and I am a total cookie monster. I wanted something that I could eat, so that I wouldn’t be tempted to give in to the yummy little things all around me.
Then I added in the egg (lightly beaten), melted butter, & vanilla in with the dry ingredients.
Next, I preheated the oven to 325 degrees, laid out a large piece of parchment paper, folded it in half, plopped my ball of cookie dough in between the two halves, and rolled it out into a super thin layer.
I used a shot glass to cut rounds of the dough out to be the perfect thin mint size cookie, and placed the rounds on a parchment paper lined baking stone. The leftover dough, I rolled into another ball, rolled out, & cut, until I ran out of dough. I made 3 dozen cookies at the thickness that I cut my cookies.
I baked the cookies for about 20-30 minutes, until they looked kind of hard, but not burnt, then let cool completely. I sped up the cooling process by setting my pans out in the snow on my deck, but this could also be achieved in the fridge or freezer.
Once the cookies were cooled off, it was time to start the mint chocolate coating! I put the Chocolate Chips and Coconut Oil in a glass microwave safe bowl & microwaved , then stirred in 30 second increments, until the mixture was fully melted & smooth, then stirred in the drops of peppermint essential oil. Please note that you only need 4 drops. I know it doesn’t sound like much, but it’s just the right amount. Also, make sure you use a food grade or 100% therapeutic grade essential oil, like Young Living Peppermint Essential Oil, since a lot of essential oils found in stores have fillers and are not good to ingest.
Then, I took my baked cookies and moved them into a pile to one side of the parchment paper, to free up space, and then dipped one at a time into the mint chocolate mixture, with forks, so that the excess chocolate could drip off. This takes a little practice to get them perfectly smooth, believe me… my first few were a bit messy. A tip for not getting clumpy-looking cookies, is to not touch the top of the cookie with the fork, once it’s been dipped, just let us drip off the excess by itself. This results in a much smoother, neater looking chocolaty surface. These can be laid out to cool & harden on the freed up space of the parchment paper.
I also sped up the cooling & hardening process by, once again, putting them outside on the deck to cool off. Of course this only works when it’s cold out, so I’ll have to resort to cooling in the fridge or freezer, once it gets warm out. After they’re cooled, they are ready to enjoy! They’re good plain, dipped in a little almond milk, or my favorite, dipped in keto-friendly whipped cream! Yum!
I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!