Protein Thin Mint Cookies
Crispy, chocolate-coated protein Thin Mint cookies made with almond flour and chocolate protein powder. A healthier, gluten-free copycat version of your childhood favorite girl scout cookie.
Ingredients
Chocolate Protein Cookie Base
- ¾ cup almond flour
- ¼ cup chocolate protein powder whey or plant-based
- ¼ cup cocoa powder
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- Pinch sea salt
Chocolate Coating
- 1 cup dark chocolate chips 70%+
- 1 tsp coconut oil
- ¼ tsp peppermint extract
Instructions
- In a bowl, whisk together: almond flour, chocolate protein powder, cocoa powder and sea salt.
- Stir in: melted coconut oil, maple syrup, peppermint extract, vanilla.
- Mix until a soft dough forms.
- The dough will be sticky, chill for 15-20 minutes.
- Once chilled, roll dough between parchment to about ¼ inch thick.
- Cut into small circles (1½–2 inches).
- Place on parchment-lined baking sheet.
- Bake at 350°F for 8–10 minutes.
- They crisp as they cool — let them cool completely.
- Melt chocolate chips with coconut oil until smooth.
- Stir in peppermint extract.
- Dip each cooled cookie into chocolate and fully coat.
- Place on parchment and freeze 10–15 minutes until set.
- Enjoy!
Notes
Store in fridge for best texture.
They’re amazing straight from the freezer — ultra crisp with that cool mint finish.
They’re amazing straight from the freezer — ultra crisp with that cool mint finish.