These Thin Mint Protein Cookies are vegan, gluten-free, and low in sugar with a boost of plant based protein! We love this healthier dupe of the Girl Scout classic. My husband ate several before I could even photograph them, and the kids quickly gobbled the rest! They're totally irresistible :)
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.
Protein recommendation
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! I used Chocolate flavor in this recipe. Feel free to use code SARAHWILKINS for free shipping on 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.
To sweeten these Thin Mint Protein Cookies, I used this sugar free sweetener that measures like sugar. Feel free to substitute 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 butter (can sub coconut oil), unsweetened almond milk (can use any milk or water), and pure peppermint extract.
Chocolate coating
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.
These Thin Mint Protein Cookies are vegan, gluten-free, and low in sugar with a boost of plant based protein!We love this healthier dupe of the Girl Scout classic. My husband ate several before I could even photograph them, and the kids quickly gobbled the rest! They'retotally irresistible :)
Ingredients
1/3 cup (40g) gluten-free baking flour*
1/3 cup (40g) vegan protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
1/4 cup unsweetened cocoa powder
6 tbsp. sugar free sweetener* (I used one that measures like sugar)
1/4 tsp. baking soda
1/8 tsp. salt (optional)
1/2 cup unsweetened almond milk* (or any milk)
3 tbsp. vegan butter* (or semisolid coconut oil)
1/4 tsp. pure peppermint extract
3/4 cup (4.5 oz) vegan dark chocolate chips (I used sugar free)
*See blog post above for substitutions.
Directions
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 dough into twelve equal-sized balls and press flat. You can also roll out dough 1/4 inch thick and use a round cookie cutter to make 12-24 cookies.
Bake in preheated oven for 10-12 minutes, or until soft in the middle but firm on the edges. Let cookies cool before handling.
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 cookie into melted chocolate, then place back onto parchment-lined sheet. Repeat for all 12-24 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).
Recipe Note
Calories (per cookie, made into 12 cookies): 83kcal, Fat: 6.7g, Sat fat: 3.0g, Carbs: 9g, Fiber: 2g, Sugar: 0g, Protein: 4g, Sodium: 132mg
Calories (per cookie, made into 24 cookies): 42kcal, Fat: 3.3g, Sat fat: 1.5g, Carbs: 5g, Fiber: 1g, Sugar: 0g, Protein: 2g, Sodium: 66mg
IF YOU SUBSTITUTE A DIFFERENT PROTEIN POWDER THAN THIS RECIPE CALLS FOR, RESULTS WILL VARY. EXPERIMENT AT YOUR OWN RISK :)
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