THIN MINT PROTEIN COOKIES (VEGAN)
Girl Scout cookies are here! These vegan Thin Mint Protein Cookies are irresistibly good, with just the right balance of fresh mint and rich chocolate. My husband ate several before I could even photograph them, and the kids quickly gobbled the rest! No one would ever guess they’re low in sugar with a boost of plant-based protein. Did I mention each cookie is only 35 calories each? Yep, have six for only 210 calories.
Did you know? One ounce of dark chocolate provides almost 19% of your daily iron requirement. Could be part of the reason why we crave it around “that time of the month,” due to iron depletion associated with menstruation.
These cookies contain plant-based protein powder for a little boost of satisfying protein. My favorite vegan brand is LIV Body Lean Vegan Protein because it has added probiotics, digestive enzymes, and organic superfoods. And let me tell you – the flavors taste amazing without any artificial sweeteners or artificial flavors! German Chocolate flavor was used in this recipe. Feel free to use code “NOEXCUSES” for 20% off all LIVBody.com orders. This cookie recipe *should* work with other vegan protein powders, but I can’t promise the result using whey, casein, collagen, or other types of protein.
For the flour, I used gluten-free baking flour, but have also tested half as much coconut flour (2 tablespoons plus 2 teaspoons) yielding a more crumbly cookie. Feel free to swap out the gluten-free flour for all-purpose, brown rice flour, cake flour, cassava flour (Paleo), oat flour, sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour.
To sweeten these Thin Mint Protein Cookies, I used an organic stevia blend. The brand I use is twice as sweet as sugar with no bitter aftertaste! Feel free to sub twice as much (one half cup) granulated monk fruit, granulated erythritol, or baking stevia if you like. You can also use coconut sugar or another granulated sugar, but this will increase the calories, carbs, and sugar per cookie. You can even use half a cup of honey or maple syrup if you also reduce the liquid (milk or water) by half a cup. Doing so will increase the macros, however! Whatever you do, be sure to use a high-quality cocoa powder.
The only other ingredients I used in these cookies were vegan buttery spread (can sub coconut oil), unsweetened cashew milk (can use any milk or water), and pure peppermint extract.
Don’t forget vegan dark chocolate chips for dunking the cookies in! I’ve found the best way is to melt a little more chocolate than you actually need. Then, use two forks to dunk each baked cookie into the melted chocolate. These cookies don’t look like much when they first come out of the oven, but trust me, they’re amazing coated in chocolate!
Here’s the printable recipe for these vegan Thin Mint Protein Cookies. I hope you’ll rate and comment below if you try them 😉
This post contains affiliate links and is sponsored by LIV Body.
Thin Mint Protein Cookies (Vegan)
These vegan Thin Mint Protein Cookies are irresistably good, gluten-free, low sugar, and only 35 calories per cookie! Eat six cookies for only 210 calories!
1/3 cup (40g) gluten-free baking flour*
1/3 cup (40g) vegan protein powder* (I used LIV Body brand, use code NOEXCUSES for 20% off)
- 1/4 cup unsweetened cocoa powder
1/4 cup calorie-free sweetener* (I used one that’s twice as sweet as sugar)
- 1/4 tsp. baking soda
- 1/8 tsp. salt optional
- 1/2 cup unsweetened cashew milk* more as needed
- 2 tbsp. vegan buttery spread*
1/2 tsp. pure peppermint extract
- 1/2 cup vegan dark chocolate chips
*See blog post for substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl, then add wet ingredients (through peppermint extract) and mix until combined.
You may have to add more milk depending on the protein powder used, so add milk 1 tbsp. at a time until a soft dough is achieved.
Roll or press dough into a circle about ¼” thick. Using a 1 ½” circular cookie cutter (or cap from a bottle or jug), cut out 24 cookies and place on a parchment-lined baking sheet.
Bake in preheated oven for 12 minutes, or until soft in the middle but firm on the edges.
Using a double-boiler or small metal bowl nested inside a small saucepan ⅓ full of simmering water, melt chocolate chips until glossy and smooth.
Using two forks, carefully dip each baked cookie into melted chocolate, then place back onto parchment-lined sheet. Repeat for all 24 cookies.
Place cookie sheet in fridge for 10-15 minutes until chocolate is hardened, then enjoy! Leftover cookies will keep in an airtight container in the fridge or at room temperature for at least a week (if they last that long).
Calories (per cookie, including optionals): 35kcal, Fat: 1.9g, Sat fat: 0.8g, Carbs: 4g, Fiber: 0g, Sugar: 1g, Protein: 2g, Sodium: 67mg
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