Fudgy Thin Mint No Bake Chocolate Protein Cookies Recipe

Introduction

These Fudgy Thin Mint No Bake Chocolate Protein Cookies are a delicious and healthy treat for any time of the day. Packed with rich chocolate flavor and a refreshing peppermint twist, they’re easy to make and perfect for satisfying your sweet tooth without baking.

Ingredients

• 3/4 cup chocolate protein powder
• 1/3 cup gluten-free oat flour (add more if dough is too wet)
• 1/3 cup cocoa powder
• 1/2 cup almond flour
• 2 tbsp maple syrup
• 1 tsp peppermint extract
• 1/4 cup runny almond butter
• 1/3 cup dairy-free milk (add more if needed)
• 1/2 cup chocolate chips
• 1 tbsp coconut oil
• 7 ounces dark chocolate melted with a little coconut oil

Instructions

1. Step 1: In a large mixing bowl, combine the chocolate protein powder, peppermint extract, oat flour, cocoa powder, and almond flour. Mix until well combined.
2. Step 2: Add the maple syrup, runny almond butter, and dairy-free milk to the dry ingredients. Mix until a thick, dough-like consistency forms.
3. Step 3: Line a baking sheet with parchment paper. Using your hands, form the dough into cookie shapes and place them onto the prepared baking sheet. Place in the freezer for 1 hour.
4. Step 4: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth.
5. Step 5: Dip each cookie into the melted chocolate mixture, ensuring they are fully coated. Place them back onto the parchment-lined baking sheet.
6. Step 6: Once all cookies are coated, transfer the baking sheet to the freezer.
7. Step 7: Allow the cookies to freeze for about 30 minutes, or until the chocolate coating has hardened.
8. Step 8: Once the chocolate coating is firm, remove the cookies from the freezer and enjoy!

Tips & Variations

• For a stronger mint flavor, add an extra 1/2 teaspoon of peppermint extract to the dough.
• Substitute almond flour with sunflower seed flour for a nut-free option.
• If the dough feels too dry, add a splash more dairy-free milk to reach the right consistency.
• Use sugar-free chocolate chips to reduce sugar content without sacrificing flavor.

Storage

Store the cookies in an airtight container in the freezer for up to 2 weeks. To enjoy, remove them from the freezer and let sit at room temperature for 5-10 minutes before eating. They maintain their fudgy texture best when kept chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a freezer?

These cookies require freezing to set the dough and harden the chocolate coating properly. Without a freezer, the cookies won’t firm up and may lose their texture.

Can I use regular milk instead of dairy-free milk?

Yes, regular milk works fine if you don’t need to keep the recipe dairy-free. Use the same amount and adjust to achieve the dough consistency.

Fudgy Thin Mint No Bake Chocolate Protein Cookies Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

These Fudgy Thin Mint No Bake Chocolate Protein Cookies are a delicious, gluten-free treat packed with chocolate protein powder, peppermint extract, and a rich almond butter base. Perfect for a guilt-free snack, they require no baking and combine a fudgy texture with a refreshing minty flavor coated in smooth dark chocolate.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup chocolate protein powder
• 1/3 cup gluten-free oat flour (can add more if dough is too wet)
• 1/3 cup cocoa powder
• 1/2 cup almond flour

Wet Ingredients

• 2 tbsp maple syrup
• 1 tsp peppermint extract
• 1/4 cup runny almond butter
• 1/3 cup dairy free milk (add more if needed)

Chocolate Coating

• 1/2 cup chocolate chips
• 1 tbsp coconut oil
• 7 ounces dark chocolate (melted with a little coconut oil)

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the chocolate protein powder, peppermint extract, gluten-free oat flour, cocoa powder, and almond flour until evenly blended.
2. Add Wet Ingredients: Incorporate the maple syrup, runny almond butter, and dairy-free milk into the dry mixture. Stir until a thick, dough-like consistency forms, adjusting milk quantity as needed.
3. Shape and Freeze Cookies: Line a baking sheet with parchment paper. Use your hands to form the dough into cookie shapes and place them on the lined sheet. Freeze the cookies for 1 hour to firm up.
4. Melt Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring between each, until the mixture is smooth.
5. Dip Cookies in Chocolate: Fully coat each frozen cookie by dipping it into the melted chocolate mixture, then place them back onto the parchment-lined baking sheet.
6. Freeze to Set: Transfer the coated cookies to the freezer and allow them to chill for about 30 minutes or until the chocolate has hardened completely.
7. Serve: Once the chocolate coating is firm, remove the cookies from the freezer and enjoy this fudgy, minty no bake treat!

Notes

• If the dough is too wet, add additional oat flour a tablespoon at a time to reach desired consistency.
• Ensure the almond butter is runny for easier mixing; warm slightly if needed.
• Chocolate chips and dark chocolate can be substituted based on preference, but dark chocolate enhances the mint flavor best.
• Store leftovers in the freezer to maintain freshness and texture.
• This recipe is naturally gluten-free and dairy-free.

Keywords: thin mint cookies, no bake cookies, chocolate protein cookies, gluten free dessert, vegan cookies, peppermint chocolate cookies, healthy snacks, fudgy cookies