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Dipped Protein Cookies

Prep time 30 min
Cook time 12 min
Total time 42 min

Prep time 30 min
Cook time 12 min
Total time 42 min


​What’s better than plain old protein cookies?

Dipped Protein Cookies! 

This year I am sharing the 12 TRULEAN Treats of Christmas! These are treats to make and share this holiday season that taste just as amazing as your traditional holiday treats, except that these are MUCH BETTER FOR US! We accomplish this by reducing the sugar and carbs in each treat while increasing the protein, healthy fats and fiber. The result is a treat that will help you get and stay fit so that you love the body that you’re in, all while enjoying the delicious flavors and indulgences of the season. 

This recipe makes a large batch of cookie dough that is then split to make 2 different flavors and looks. This is helpful when making a cookie platter that has different shapes, colors and flavors on display. 

​Salted Dark Chocolate Dipped Chocolate Cookies ​and ​White Chocolate Dipped Peppermint Chocolate Cookies.

Serves 24

1⅓ cups rolled oats

½ cup unsweetened cocoa powder

1 cup granular Swerve

½ teaspoon baking soda

¼ teaspoon sea salt

1 cup almond milk

¼ cup coconut oil

½ teaspoon vanilla extract

¼ teaspoon peppermint oil

½ cup Lily’s stevia-sweetened white chocolate chips

½ cup Lily’s dark chocolate chips

¼ cup crushed peppermint candy

1 teaspoon flake sea salt


Preheat the oven to 350 degrees F and line 2 baking sheets 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 and coconut oil and pulse into a dough. Remove half of the dough from the food processor. Add the vanilla extract to half of the dough, pulse to combine. Remove the dough from the food processor, and add the first half of the dough back in. Add the peppermint and pulse to combine.


For each dough ball: Roll and press 12 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, separately melt the Lily’s chips. Half dip each of the peppermint cookie into the melted white chocolate and sprinkle with crushed peppermint candies. Half dip each of the chocolate cookies into the melted dark chocolate and sprinkle with flaked sea salt. Place back onto the parchment paper-lined baking sheet. Chill for 10 minutes before serving. Enjoy!


Calories: 114
Fat: 6g
Carbohydrates: 12g
Sodium: 86mg
Fiber: 4g
Protein: 10g
Sugar: 0g

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