Fudgy Thin Mint No Bake Chocolate Protein Cookies
yields 8 large cookies or 16 mini ones
Servings 8 servings
Calories 300kcal
Ingredients
- 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
Instructions
- 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!