No-Bake Thin Mints Low Carb Cookies
Try this No-Bake Thin Mints Low Carb Cookies recipe
Try this No-Bake Thin Mints Low Carb Cookies recipe
- 1 tsp coconut oil
- 1 tsp peppermint extract
- 3 tbsp unsweetened cocoa powder
- 1 cup chocolate whey protein (i used whey gourmet nature
- 1 1/2 tbsp unsweetened shredded coconut
- 1/2 tsp liquid stevia (i used nunaturals peppermint stevia but plain or vanilla liquid stevia would work great too)
- 1/4 cup + 1 tbsp coconut oil melted
- 2 tbsp unsweetened almond milk (or milk of choice)
- 1/2 cup stevia chocolate chips (i used krisda stevia choco
- Carbohydrate 0.854447395645916 g
- Cholesterol 0 mg
- Fat 1.61343558858423 g
- Fiber 0.511878116459174 g
- Protein 0.253812499953421 g
- Saturated Fat 1.39486619294767 g
- Serving Size 1 1 Serving (3g)
- Sodium 0.829687499506301 mg
- Sugar 0.342569279186742 g
- Trans Fat 0.0949986075376223 g
- Calories 18 calories
Step-by-step
- In a larger bowl, mix together whey protein, cocoa powder, coconut, peppermint extract, liquid stevia and melted coconut oil.
- Stir until just combined.
- Then add in the almond milk and mix well until smooth.
- Press a heaping teaspoonful of this mixture into a muffin tin (I used a cookie scoop).
- Press it down to pack it firmly.
- I used a regular muffin tin, but if you have a silicone muffin tin, that would be a better choice, as I found mine a bit tricky to get out of the pan. You could also line your tins with paper liners, parchment paper or plastic wrap to make them pop out more easily.
- Place the muffin tin in the freezer and freeze for about 10 minutes.
- Meanwhile, melt the chocolate and coconut oil together over the stove, or in short increments in the microwave.
- Line a cookie sheet with parchment paper or tin foil.
- Once the cookies come out of the freezer, pop them out of the pan, and drizzle a spoonful of chocolate over the flat side of the cookie (the bottom).
- Place on the cookie sheet to set and do this until you've coated all 12 cookies.
- Place to set in the freezer again.
- Once set, feel free to remove them from the cookie sheet and place in an airtight container.
- These are to be stored in the freezer, and can be eaten directly from the freezer.
My Accidental Low-Carb Culinary Adventure: No-Bake Thin Mints
Let me tell you, life as a busy working mom is a whirlwind. Between juggling deadlines at the office, managing household chores, and ensuring my kids have everything they need, finding time for anything, let alone baking, feels like a Herculean task. But lately, I’ve been focusing on healthier eating habits and incorporating more low-carb options into our meals. That's how I stumbled upon this recipe, and let me tell you, it's a game-changer. I was initially hesitant about attempting a low-carb dessert, fearing a bland, unsatisfying outcome. But this recipe surprised me! It's surprisingly easy and the cookies are incredibly delicious, making them a perfect sweet treat to enjoy guilt-free.
The process itself was unbelievably simple. I was able to whip up this batch in under an hour, even with my crazy schedule. The ingredients were mostly things I already had in my pantry - a bonus for a busy mom always searching for convenient recipes! The most challenging part was probably getting the cookies out of the muffin tin; a silicone tin would have definitely made that step easier. But even with the minor struggles, the end result was well worth the effort. The rich, minty flavour, combined with the satisfying crunch, made these cookies an instant hit with my family. They’re wonderfully refreshing and the perfect indulgence for those moments when you need a little pick-me-up without the carb overload.
What I loved most about this recipe was its versatility. The recipe is incredibly adaptable; I experimented with different types of chocolate chips and even considered adding a sprinkle of sea salt for that extra touch of sophistication. I could see myself easily modifying this recipe to incorporate other flavors as well. Maybe a peanut butter version next time, or even a version with a hint of orange zest! The possibilities are endless. And what's even better is that the low-carb nature means I don't feel sluggish or guilty after indulging. This is a true find for someone like me, who always wants to find healthy yet delicious options for our family. I could easily see this becoming a regular feature in our household – especially when I need a quick and easy treat that’s still healthy and satisfying.
This No-Bake Thin Mints Low Carb Cookie recipe has truly become a staple in my kitchen. It's a perfect example of how you can enjoy delightful desserts without compromising on your health goals. The ease of preparation and the delicious taste makes this recipe a winner for busy individuals, busy moms, or simply anyone looking for a healthier alternative to traditional cookies. So give it a try, and I'm confident you'll love them as much as I do!
Pro-Tip: For easy removal from the muffin tin, consider using silicone muffin tins or lining your muffin tin with parchment paper.
Ingredient Variations: Feel free to experiment with different types of chocolate chips, extracts, or even add a pinch of sea salt for a sophisticated twist.
