High Protein Chocolate Mint Cookies (Vegan, GF, Oil-free)
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.
Servings: 5 big cookies
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
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.
Protein Powder Options: 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).
Almond Butter Alternatives: Use the nut butter or seed butter you prefer, such as peanut butter, cashew butter, sunflower seed butter or tahini
Nutrition
Serving: 1big cookie | Calories: 135kcal | Carbohydrates: 11.5g | Protein: 10g | Fat: 6.3g | Saturated Fat: 0.7g | Cholesterol: 1mg | Sodium: 65mg | Fiber: 4.3g | Sugar: 5.3g