Mmm.. remember girl scout thin mint cookies? Crunchy, crispy, chocolaty, minty… delicious!
Yep, I had a few in my day, and I’m pretty sure they are still around… I just can’t say I’ve had one in a long time! That’s why, when I came across this recipe; a cookie, that tasted like a thin mint, but healthy, and with protein…I was making it, then and there! I altered the original recipe I got off the Purely Twins blog to change it to my liking and my taste! They have a few different versions of the cookie, so I encourage you to visit their site and give a couple versions a try too!
The cookies are also incredibly simple to make – no baking required, and they come together in less than 10 minutes – start to finish! With only 6 ingredients, most of which you probably already have in your cupboard, they are simple, clean, and a great little snack!
Oh, another bonus – they are less than 75 calories a cookie with less than 1 gram of sugar and over 5 grams of protein! Yay!
And you have to admit, they are pretty cute looking cookies. I used my silpat muffin tray and just put a thin layer of cookie dough into the bottom of each cup then pressed down firmly before popping them in the freezer to give them the clean rounded cookie look, you could easily make different shapes out of them too using a cookie cutter.
I used North Coast Naturals 100% Whey Protein Isolate in chocolate to make my batch of cookies so mine are not vegan, however you could easily substitute in a vegan hemp based or soy based protein powder.
So? What are you waiting for?! If you’ve got 10 minutes today, make your own healthy protein packed thin mint cookies!
- ¾ cup protein powder
- 2½ tbsp cocoa
- ½ tsp stevia, liquid
- 1 tsp pure peppermint extract
- 6 tbsp coconut oil, melted
- 2 tbsp unsweetened shredded coconut
- Place all ingredients into a bowl and stir together.
- Scoop onto plate or baking pan, or into the bottom of a muffin tray, then set in freezer to set for 5-7 minutes.
- You want the cookies to be hard to the touch.
- Keep in the refrigerator or store in the freezer.
*Recipe adapted from Purely Twins