These healthy thin mints are minty and chocolatey, and they won't throw your body out of balance!
Combine THM Baking Blend, cacao powder, baking soda, and salt in a medium bowl. Whisk until well combined. You can also use a sifter to make sure the ingredients are evenly distributed with no clumps.
In a separate bowl, beat together the softened butter, Gentle Sweet (or another sugar substitute). Add in the peppermint essential oil, almond milk, and vanilla. Beat in the "flour" mixture until well combined.
Transfer your dough onto some plastic wrap. Top it with another sheet of plastic wrap and roll it out into a square for easy storage in the fridge. This also makes it easier for you to roll out nice and thin after the dough has chilled.
Chill in the fridge for at least two hours.
Preheat your oven to 375 degrees. Then line a baking sheet with parchment paper.
Remove the cookie dough from the fridge and roll it out nice and thin, just like a Thin Mint (about 1/8"). Use a shot glass or small cookie cutter to cut out the cookie shapes. Place them on your lined baking sheet.
Bake the cookies at 375 degrees for 10-13 minutes.
Once the cookies are done, allow them to cool on the baking sheet for 5-10 minutes until they can be easily transferred to a wire rack.
Place the sugar-free chocolate chips in a heat safe bowl over a pot of boiling water (just a few inches of water -- you don't want it touching the bowl). Allow the chocolate to melt.
Once the chocolate is melted, use a teaspoon to spoon it over each cookie. You can also dip the cookies to be coated completely. I just found the spooning method easier.
Allow the chocolate to harden completely before enjoying. (I placed mine in the fridge to speed it along -- plus, I enjoy my Thin Mints a bit cold!)