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Old 01-10-2018, 08:40 AM   #1
Senior LCF Member
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Join Date: Jun 2004
Location: Phoenix, AZ
Posts: 877
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Stats: Low carb for blood sugar control
Low Carb Thin Mints

Warning! Unless you have the will power of a monk, be sure to package these up in small batches and freeze them, because you WILL blow your carb count if you don't, even though they are less than a carb per cookie. (The whole six dozen will be gone before you realize it!)


1/4 cup butter
1/2 cup shortening
1 cup erythritol, or Swerve, or Truvia, etc.
1/4 cup sugar free pancake syrup or sugar free honey
1 egg
2 1/4 cups Carbalose flour or other low carb flour blend (carb count is for Carbalose.)
2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1 tsp peppermint extract
12 oz sugar free dark chocolate
1/8 tsp peppermint oil

Preheat the oven to 350 degrees

Cream the butter, shortening, sweetener, syrup, peppermint extract, and egg in a mixer until light and fluffy.

Sift together the dry ingredients. Add to the mixture in the mixer and mix until combined.

Form the dough into 3/4 inch balls. (I use a little cookie dough scoop.) Place the balls on a baking sheet lined with baking parchment. Press the dough out into circles with the bottom of a glass with a piece of parchment on top of the dough to keep it from sticking to the glass. Press them THIN, about 1/8 inch. The cookies will be about 2 1/2 inches in diameter.

Bake about 8 minutes.

When cool, dip each cookie in sugar free chocolate melted with the peppermint oil.

Makes 6 dozen cookies. 3 cookies = 2g carbs.

Tastes just like the Girl Scout version!

I make both a low carb and a regular version of these for church bake sales. For the high carb version just sub sugar for the sweetener and corn syrup or honey for the low carb pancake syrup, and flour for the carbalose, and regular chocolate chips for dipping. They are always the first things to go!
Sharon Wertz

Last edited by sbwertz; 01-10-2018 at 08:48 AM..
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Old 01-10-2018, 02:59 PM   #2
Very Gabby LCF Member!!!
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Join Date: Nov 2006
Posts: 4,084
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These sound really good. Thank you for the recipe.
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