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Protein Thin Mints

Prep time 15 min
Cook time 12 min
Total time 27 min

Prep time 15 min
Cook time 12 min
Total time 27 min


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! 

Serves 24

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

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