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Peppermint chocolate protein cookies are the sweet spot between festive cookie tray favorite and post-workout snack All the chewy chocolatey goodness you want with a little protein punch and cool peppermint in the mix Perfect for holidays school lunches or anytime the craving hits
My family is always thrilled when I pull these out for our annual tree-decorating night My daughter loves sneaking the peppermint chips on top before baking
Ingredients
- Oat flour: gives a hearty base and makes the cookies tender Choose finely milled oat flour for the best texture
- Chocolate protein powder: boosts nutrition and brings chocolate flavor Look for a brand with minimal sugar and a flavor you already enjoy in shakes
- Unsweetened cocoa powder: delivers rich chocolate taste Opt for Dutch-processed if you like deeper color and smoother flavor
- Baking soda: helps the cookies rise and keep their chewiness Always check for freshness to avoid flat cookies
- Salt: balances the sweetness and brings out the chocolate notes Use fine sea salt for even mixing
- Coconut oil: keeps things moist and dairy free if you need it Choose a refined version for less coconut taste
- Unsweetened applesauce: provides natural moisture and just a hint of fruitiness Organic or homemade works well here
- Coconut sugar or brown sugar: offers gentle sweetness Look for coconut sugar with an even brown color and no lumps for easier creaming
- Eggs: add structure and establish that classic chew Use room temperature eggs for easier mixing
- Peppermint extract: is the heart of the holiday flavor Make sure it is pure peppermint not mint blend
- Vanilla extract: smooths out the flavors and softens the peppermint edge Use real vanilla for a better finish
- Dark chocolate chips: give bursts of melted chocolate throughout Try chopping up a favorite bar if you want larger pools
- Crushed peppermint candies: make the tops pretty and deliver a sweet crunch Choose classic candy canes or round peppermints in bright white and red
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to 350 F Place parchment paper on your baking sheet so cookies come up easily and clean up is simple
- Mix Dry Ingredients:
- Combine oat flour chocolate protein powder cocoa powder baking soda and salt in a medium bowl Whisk very well to break up any lumps so there are no surprise dry patches in your cookies
- Blend Wet Ingredients:
- In a large bowl beat melted coconut oil applesauce and coconut sugar until fully smooth and starting to lighten in color Add eggs peppermint extract and vanilla extract Mix until totally combined and glossy
- Combine and Fold:
- Gradually add the dry mixture into your wet bowl Stir gently so you stop as soon as all the flour is moistened This helps keep the cookies tender not tough
- Add Chocolate and Peppermint:
- Fold in dark chocolate chips and half the crushed peppermint candies Save the rest for topping so you get that pretty look and extra crunch after baking
- Scoop and Top:
- Use a tablespoon to scoop dough onto your lined baking sheet Make sure to leave about two inches between each ball Sprinkle the tops with the remaining crushed peppermint candy
- Bake to Perfection:
- Place your cookies into the preheated oven Bake for 10 to 12 minutes Watch the edges for firmness but stop baking when the centers still feel a bit soft as they will finish setting out of the oven
- Cool Down:
- Allow your cookies to cool on the baking sheet for five minutes before moving them to a wire rack to cool completely This ensures they keep their shape and do not break apart
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Baking these was how I first convinced my youngest to try protein in baked goods She always asks for these when peppermint season comes around and insists on handing them out to friends
Storage Tips
Let cookies cool completely before storing This keeps them from going soggy inside Store in an airtight container at room temperature for up to five days If you are keeping them longer layer with parchment and freeze for up to two months Just thaw at room temp before eating For maximum freshness add a small piece of bread to the cookie container It helps absorb excess moisture and keeps cookies softer
Ingredient Substitutions
Need a vegan version Swap the eggs for flax eggs and use plant-based protein powder If nut allergies are a concern you can use avocado oil or melted butter instead of coconut oil Remember to check all your chocolate chips for allergens before using If oat flour is not available pulse rolled oats in a blender to create your own Just be sure to sift after blending for the best texture
Serving Suggestions
I love dipping these cookies in a mug of hot cocoa for an extra indulgent treat They are also great gifted in a festive tin or tucked into a lunchbox for a sweet pick-me-up Try serving them with vanilla ice cream or layering into a holiday dessert trifle with whipped cream
Cultural and Historical Context
Peppermint and chocolate is a holiday classic for a reason During the winter months candy canes and chocolate treats reign in American kitchens Protein cookies are a new spin turning something fun and seasonal into something you can feel good about enjoying even after the holidays
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Common Questions
- → Can I substitute coconut oil with another fat?
Yes, unsalted butter can be used in place of coconut oil for a richer taste and slightly different texture.
- → How do I make these cookies gluten-free?
Ensure both your oat flour and protein powder are certified gluten-free to create gluten-free cookies.
- → Is there a vegan option for this dessert?
Replace eggs with flax eggs and use plant-based protein powder to make these cookies entirely vegan.
- → How should I store the cookies for freshness?
Keep the cookies in an airtight container at room temperature. They stay fresh for up to 5 days.
- → What protein powder works best?
Both whey and plant-based chocolate protein powders work well. Choose your preference for flavor and dietary needs.
- → Can I freeze the dough for later baking?
Yes, the dough can be portioned and frozen. Bake from frozen, adding 2–3 minutes to the baking time.