Chocolate · Mint · Protein · Jan 01, 2021

Protein Thin Mints

Name: Protein Thin Mints
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 0.667 cup rolled oats; 0.333 cup Trulean Chocolate Brownie Vegan Protein Powder; 0.25 cup unsweetened cocoa powder; 0.5 cup granular Swerve; 0.25 teaspoon baking soda; 0.125 teaspoon baking soda; 0.5 cup almond milk; 2 Tablespoons coconut oil; 0.25 teaspoon peppermint oil; 0.5 cup Lily's dark chocolate chips

[[ recipeID=recipe-8knhxdqqc, title=Protein Thin Mints ]]

Recipes

Your cart is currently empty.

Continue browsing here.

t: e

Subtotal

$0.00

Shipping, taxes, and discount codes calculated at checkout.

Protein Thin Mints

Chocolate mint is one of my FAVORITE flavors of all time!

In fact, I used to LOVE a York Peppermint Patty...back when I enjoyed the intense sweetness of refined sugar.

These days it’s not often that I indulge my love of chocolate mint, but now that I’ve perfected this recipe for Protein Thin Mints I can’t imagine NOT having a bag of these in my freezer.

The ingredients in this cookie seem almost too simple, and I wouldn’t blame you for being skeptical, but SOMEHOW these crispy, thin, chocolate-minty cookies come out PERFECT!

It’s worth noting what LITTLE sugar goes into making these cookies...and trust me, you won’t miss it!

==>> Check out TRULEAN Chocolate Brownie Vegan Protein Powder!!

Servings: 24

Keywords: Protein, Mint, Chocolate

Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins

Ingredients

Instructions

Ingredients

⅔ cup rolled oats
⅓ cup Trulean Chocolate Brownie Vegan Protein Powder
¼ cup unsweetened cocoa powder
½ cup granular Swerve
¼ teaspoon baking soda
⅛ teaspoon baking soda
½ cup almond milk
2 Tablespoons coconut oil
¼ teaspoon peppermint oil
½ cup Lily's dark chocolate chips

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Place the rolled oats in a food processor and pulse until powdery. Add the protein powder, cocoa powder, swerve, baking soda and salt. Pulse a few times to combine.
Add the almond milk, coconut oil and peppermint oil and pulse into a dough. Wrap the dough in plastic wrap and place in the fridge for 10 minutes.
Roll and press 24 cookie dough balls onto the prepared baking sheet. Use a piece of plastic wrap as a barrier on top of the cookie balls and then press down with the bottom of a glass to flatten into a thin cookie. Remove the plastic and bake in the preheated oven for 12 minutes.
Using a double boiler, melt the Lily’s chips, and carefully dip each cookie into the melted chocolate and place back onto the parchment paper-lined baking sheet. Chill for 10 minutes before serving. Enjoy!

Amount Per Serving
Calories 57
% Daily Value*
Total Fat 3g		4%
Saturated Fat g		0%
Trans Fat g
Sodium 43mg		1%
Total Carbohydrate 9g		3%
Dietary Fiber 2g		8%
Sugars g
Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: