It can often seem impossible to enjoy treats when you’ve eliminated dairy, nuts, and grains from your diet. This tasty recipe is a great way to fill that sweet spot—especially if you have a weakness for Thin Mint Girl Scout cookies. When a client of mine brought a batch to work to share, no one could guess that they were healthy!
Ingredients
- ½ cup coconut oil (or unsalted butter if not dairy sensitive), softened
- 1¾ cups powdered erythritol
- 1 teaspoon stevia glycerite
- 2 large eggs
- 1 cup unsweetened cocoa powder
- 2 teaspoons mint flavor
- ¼ teaspoon fine sea salt
For the Chocolate Coating
- 2 tablespoons coconut oil (or unsalted butter if not dairy-sensitive)
- 1 ounce unsweetened baking chocolate, chopped
- 6 tablespoons canned, full-fat coconut milk (or heavy cream if not dairy-sensitive)
- ¼ cup powdered erythritol
- 1 teaspoon mint flavor
How to Make It
- Preheat the oven to 350°F.
- In a medium-sized bowl, using a handheld mixer, or in the bowl of a stand mixer, cream the coconut oil, then add the erythritol and stevia. Add the eggs and stir until well combined. Finally, mix in the cocoa powder, mint flavor, and salt.
- Form the dough into 2-inch balls and place on 2 cookie sheets about 1 inch apart. Bake for 10 minutes, until baked all the way through. Allow to cool on the cookie sheet for at least 10 minutes before removing. Place in the freezer for 10 minutes while you make the coating. Make the Chocolate Coating
- Place the coconut oil and chocolate in a double boiler over medium heat (or in a heat-safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), then add the cream, erythritol, and mint flavor. Stir until smooth and thick. Remove from the heat.
- Dip the frozen cookies in the chocolate coating and set on parchment paper to cool.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 304 kcal Calories from Fat: 257.4 kcal |
|
% Daily Value*
|
| Total Fat 28.6 g 82% |
Trans Fat 0.0 g |
carbohydrates 7.3 g 6% |
Dietary Fiber 3.7 g 10% |
Protein 5.9 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |