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!
⅔ cup rolled oats
¼ cup unsweetened cocoa powder
½ cup granular Swerve
¼ teaspoon baking soda
⅛ teaspoon sea salt
½ cup almond milk
2 tablespoons coconut oil
¼ teaspoon peppermint oil
½ cup Lily’s dark chocolate chips
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!
Calories: 57
Fat: 3g
Carbohydrates: 9g
Sodium: 43mg
Fiber: 2g
Protein: 5g
Sugar: 0g