Fudgy Thin Mint No Bake Chocolate Protein Cookies

are you a thin mint fan but want some nutritious elements and protein in your desserts?

look no further because we’ve got the perfect solution: fudgy thin mint chocolate protein cookies.

this twist on the classic girl scout cookie combines the familiar flavors of chocolate and mint with the added benefits of protein.

not only are these cookies delicious, but they’re also gluten-free and dairy-free, making them perfect for a wide range of dietary preferences.

let’s talk about the taste and texture.

these cookies are fudgy, rich, and bursting with chocolatey goodness!!

the addition of peppermint extract gives them a refreshing minty flavor that perfectly complements the chocolate.

they’re soft yet chewy, with a satisfyingly dense texture that will leave you reaching for seconds.

to enhance the protein content and create a more substantial treat, i opted to make these cookies larger than the classic thin mint.

by shaping them into larger rounds, each cookie packs a satisfying punch of protein, making it an ideal post-workout snack or a quick breakfast option on busy mornings 🙂

however, for those craving the traditional thin and crispy texture of the classic cookies, fear not!

these versatile treats can easily be made smaller and thinner, resembling their girl scout inspiration.

now, onto how to store them.

after making a batch of these cookies, you’ll want to store them properly to ensure they stay fresh.

simply place them in an airtight container and store them in the refrigerator for up to a week or the freezer for longer.

if you want to enjoy them for longer, you can also freeze them for up to a month. just be sure to thaw them at room temperature before indulging.

but wait, there’s more! these fudgy thin mint chocolate protein cookies aren’t just limited to being cookies.

you can easily transform them into other treats, such as truffles or bars.

simply roll the dough into bite-sized balls to make truffles, then coat them in melted chocolate and chill until firm.

for bars, press the dough into a bread loaf dish lined with parchment paper, then freeze until set before cutting into squares.

if you love my Fudgy Thin Mint Chocolate Protein Cookies, try these other dessert recipes from my blog!

Plant-Powered Blueberry Dream Cake

Epic Protein Frozen Hot Chocolate

Better Than the Mall Vegan and Gluten-Free Cookie Cake

No Bake Peanut Butter Sugar Cookie Protein Bars

Amazing No Bake Gingerbread Cinnamon Rolls

Out of This World Vegan Brookie Cookies

Protein Chocolate Mousse Bark

Vegan No Bake Milky Way Protein Cups

Vegan Date Pretzel Twix Cookies

Healthier No Bake Snickers Bites

Six Ingredient No-Bake Oil-Free Peanut Butter Chocolate Pops

Unbelievably Vegan Chocolate Cookie Dough Cake

Vegan No Bake Granola Protein Cookies

Amazing Vegan and Gluten Free Millionaire’s Shortbread Candy Bars

Ferrero Rocher Stuffed Dates

No Bake Fudgy Chocolate Donut Holes

Amazingly Vegan Dessert Yogurt Bark

are you going to make my Fudgy Thin Mint Chocolate Protein Cookies!?

if you make one of my recipes, i would LOVE to see your creation!

be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

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Fudgy Thin Mint No Bake Chocolate Protein Cookies

Recipe by MaryCourse: Snacks, Sweet


Prep time



yields 8 large cookies or 16 mini ones


  • 3/4 cup chocolate protein powder
    1/3 cup gluten-free oat flour (can always add a little more if dough too wet)
    1/3 cup cocoa powder
    1/2 cup almond flour
    2 tbsp maple syrup
    1 tsp peppermint extract
    1/4 cup runny almond butter
    1/3 cup dairy free milk (add more if needed)
    1/2 cup chocolate chips
    1 tbsp coconut oil

  • chocolate coating
  • 7 ounces dark chocolate melted with a little bit of coconut oil


  • in a large mixing bowl, combine the chocolate protein powder, peppermint extract, oat flour, cocoa powder, and almond flour. mix until well combined.
  • add the maple syrup, runny almond butter, and dairy-free milk to the dry ingredients. mix until a thick, dough-like consistency forms.

  • line a baking sheet with parchment paper. using your hands, form the dough into cookie shapes and place them onto the prepared baking sheet. place in the freezer for 1 hr.

  • in a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth.

  • dip each cookie into the melted chocolate mixture, ensuring they are fully coated. place them back onto the parchment-lined baking sheet.

  • once all cookies are coated, transfer the baking sheet to the freezer.

  • allow the cookies to freeze for about 30 minutes, or until the chocolate coating has hardened.

  • once the chocolate coating is firm, remove the cookies from the freezer and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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