Weight Watcher thin mint cookies!
Yummy Weight Watchers copycat Girl Scout thin mint cookie recipe you will want to make.
Easy Weight Watchers recipe for the BEST thin mint cookies.
Weight Watchers Girl Scout cookies – YES, you can make homemade DIY Weight Watchers Thin Mint Girl Scout cookies.
These cookies are tasty and delish and even those that don’t follow a Weight Watchers diet love these WW cookies.
A chocolate mint cookie covered in chocolate.
Super simple and quick cookie recipe that can be added to any Weight Watchers meal plan.
Serve as Weight Watchers esserts, Weight Watchers sweet treats or make ahead for the most amazing grab and go Weight Watchers snacks.
Get ready to mix up delicious Weight Watchers thin mint chocolate cookies.
Follow the step by step instructions for the BEST Weight Watchers copycat Girl Scout thin mint cookies.
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How To Make Weight Watchers Thin Mint Cookies
In a medium bowl, combine the gluten free baking flour, cocoa powder, baking powder, and salt.
Whisk until combined and set aside.
In the bowl of a stand mixer, add the butter and erythritol. Using the paddle attachment, beat the butter and sugar together until smooth and creamy.
Add the egg and beat until combined.
Add half the flour mixture and slowly mix until all the flour mixture has been added.
Separate the dough into two disks.
Cover each disk with plastic wrap and chill at least 30 minutes.
After the dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Roll out the chilled dough to ¼ inch thickness.
Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.
Bake in the preheated oven for 8 to 10 minutes, until the edges have browned but the center is still soft. Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.
When the cookies are cool, prepare the chocolate coating by adding the chocolate chips and coconut oil to a large microwave-safe bowl.
Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted.
Dip each cookie in the melted chocolate
and place it back on the wire rack to set.
Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.
Serve
Enjoy
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Ingredients
- 1 ½ cups gluten free baking flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup I can’t believe it’t not butter, softened
- 1 cup erythritol
- 1 egg
- ½ teaspoon peppermint extract
- 1 egg
- 560 Chips Lilys dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- In a medium bowl, combine the gluten free baking flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.
- In the bowl of a stand mixer, add the butter and erythritol. Using the paddle attachment, beat the butter and sugar together until smooth and creamy.
- Add the egg and beat until combined.
- Add half the flour mixture and slowly mix until all the flour mixture has been added.
- Separate the dough into two disks. Cover each disk with plastic wrap and chill at least 30 minutes.
- After the dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Roll out the chilled dough to ¼ inch thickness. Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.
- Bake in the preheated oven for 8 to 10 minutes, until the edges have browned but the center is still soft. Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.
- When the cookies are cool, prepare the chocolate coating by adding the chocolate chips and coconut oil to a large microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted.
- Dip each cookie in the melted chocolate and place it back on the wire rack to set. Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.
Recipe Notes
Makes 24 cookies – 3 Weight Watchers smartpoints per serving
Prep time: 10 minutes
Chill time: 30 minutes
Bake time: 10 minutes
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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