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Ready for some decadent brownie cookies with benefits? Then you need to make a batch of my high protein chocolate mint cookies, STAT! These jumbo cookies have 10 grams protein each and are a cinch to make.
When I want chocolate that is all comfort, a chunk of candy just won’t cut it. I get out the bowls, measuring cups and spoons and start to bake.
If I tell you that you could have brownie-rich, double-chocolate mint cookies that also happen have a whopping 10 grams of protein and a mere 135 calories per cookie, I am guessing you will run to the kitchen, too.
I used my 4-Ingredient 100% Flax Power Muffins as a very loose guide to begin, but then took multiple twists and turns, most notably with the addition of plant-based protein powder and a double dose of chocolate (cocoa powder + semisweet chocolate chips).
Recipe Benefits
- High protein (10 grams per big cookie)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- flaxseed meal
- vanilla or chocolate rice protein powder (see notes for options)
- unsweetened cocoa powder
- coconut flour
- salt
- nondairy milk, (e.g., almond milk, cashew milk, oat milk, soy milk)
- smooth almond butter (see notes for other options)
- pure peppermint extract (add more or less to taste)
- miniature semisweet chocolate chips (certified GF, as needed)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 325F (160C). Grease or spray 5 cups of a standard muffin tin (if you are strictly oil-free, use silicone baking cups or paper baking cups to line the muffin cups).
- In a medium bowl, whisk the dry ingredients: flaxseed meal, protein powder, cocoa powder, coconut flour and salt.
- Stir in the nondairy milk, almond butter and peppermint extract until blended and smooth.
- Divide batter evenly between prepared cups, smoothing tops, Sprinkle top of each cup of batter with 1/2 teaspoon of the chips.
- Bake in the preheated oven for 19 to 22 minutes until centers are puffed slightly and surface appears dry (other than the chocolate chips).
- Let cool on a wire rack for at least 20 minutes. Run a knife around edge of each cup and lift out cookies.
Flavor Variations
Chocolate + mint = joy. Make that JOY.
Nevertheless, if (a) you are not a mint person; or (b) you end up making these pucks so many times that you need to change things up, you can always leave out the mint extract or add in another flavor. For example:
- Espresso powder: about 1 teaspoon, or 1 tablespoon instant coffee powder)
- Extracts: about 1/2 to 1 teaspoon vanilla extract, almond extract or orange extract, or 1 teaspoon finely grated orange zest
- Spices: about 1/2 to 1 teaspoon cinnamon or cardamom
FAQ
- How should I store the high protein chocolate mint cookies? Store the cookies in an airtight container at cool room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- What other kinds of protein powder can I use? I tested this recipe with vanilla rice protein powder. Other brands of plant based vanilla or chocolate protein powder should work just fine. The batter should be very thick and brownie like, but still moist. Add more liquid as needed (or, if too wet-looking add a few more teaspoons of coconut flour). I do not recommend using whey protein powder (if you eat dairy).
- What can I use in place of almond butter? Use the nut butter or seed butter you prefer, such as peanut butter, cashew butter, sunflower seed butter or tahini.
Related Recipes
High Protein Chocolate Mint Cookies (Vegan, GF, Oil-free)
Equipment
- 1 standard size muffin tin (12-count) (or a standard size 6-count muffin tin)
Ingredients
- 1/3 cup flaxseed meal
- 1/4 cup vanilla or chocolate rice protein powder, (see notes for options)
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon coconut flour
- 1/8 tsp fine sea salt
- 1/2 cup nondairy milk, (e.g., almond milk, cashew milk, oat milk, soy milk)
- 2 tablespoons smooth almond butter, (see notes for other options)
- 1/4 tsp pure peppermint extract, (more or less to taste)
- 1 tablespoon miniature semisweet chocolate chips, (certified GF, as needed)
Instructions
- Preheat oven to 325F (160C). Grease or spray 5 cups of a standard muffin tin (if you are strictly oil-free, use silicone baking cups or paper baking cups to line the muffin cups).
- In a medium bowl, whisk the dry ingredients: flaxseed meal, protein powder, cocoa powder, coconut flour and salt.
- Stir in the nondairy milk, almond butter and peppermint extract until blended and smooth.
- Divide batter evenly between prepared cups, smoothing tops, Sprinkle top of each cup of batter with 1/2 teaspoon of the chips.
- Bake in the preheated oven for 19 to 22 minutes until centers are puffed slightly and surface appears dry (other than the chocolate chips).
- Let cool on a wire rack for at least 20 minutes. Run a knife around edge of each cup and lift out cookies.
Notes
Nutrition
Hi, what can I use if I don’t have ground flaxseed meal?
Hi Rebekah, the flaxseed meal helps these little cookies hold together. You could substitute some ground Chia seeds for the ground, flaxseed meal, or perhaps 2 teaspoons of whole psyllium husks if you have those on hand.
Can other protein powder be substituted for rice protein, ie. pea protein or almond protein? Your recipes generally look lovely –healthy, plant-based, low oil. I’m a fan and planning to try a lot of them. Thanks for the beautiful blog!
Hi Chris,
Thanks for the kind words, it means a lot. Yes, other protein powders should work, but you might need to tweak the quantities slightly as you go. Cheers.