When I want chocolate that’s all comfort–the familiar flavor of childhood–a chunk of candy just won’t cut it. I get out the bowls, measuring cups and spoons and start to bake.
Even when it’s 90 (humid!) degrees outside and I recently returned from my Sunday long run.
But if the results were brownie-rich, double-chocolate mint power pucks that also happen have 10 grams of protein and a mere 135 calories per puck, wouldn’t you do the same?
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).
And then there’s the mint. 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 such as espresso powder, vanilla extract, cinnamon, or, heck, all three.
Now pardon me, I’m off to cool down with an iced coffee and one of these cookies, I hope you are living up the remainder of the weekend!
- 1/3 cup ground flaxseed meal
- 1/4 cup vanilla or chocolate rice protein powder
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon coconut flour
- 1/8 tsp fine sea salt
- 1/2 cup nondairy milk
- 2 tablespoons creamy nut or seed butter (I used almond butter)
- 1/8 tsp pure peppermint extract (you can add more to taste; my brand is strong!)
- 2–1/2 teaspoons miniature semisweet chocolate chips
- Preheat oven to 325F. Grease or spray 5 cups of a standard muffin tin.
- In a medium bowl, Whisk together the flaxseed meal, protien powder, cocoa powder, coconut flour and salt. Stir in the milk, nut/seed 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 chips). Let cool on a wire rack for at least 20 minutes. Run a knife around edge of each cup and lift out cookies.
Storage: Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
Notes: As noted, 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).
- Serving Size: 1 big cookie
- Calories: 135
- Sugar: 5.3 g
- Sodium: 65 mg
- Fat: 6.3 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.5 g
- Fiber: 4.3 g
- Protein: 10 g
- Cholesterol: 1 mg