Peppermint Chocolate Protein Cookies (Printable Page)
# What You Need:
→ Dry Ingredients
01 -
1 cup (120 g) oat flour
02 -
1/2 cup (50 g) chocolate protein powder (whey or plant-based)
03 -
1/2 cup (40 g) unsweetened cocoa powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1/3 cup (80 ml) coconut oil, melted
07 -
1/3 cup (80 ml) unsweetened applesauce
08 -
1/2 cup (100 g) coconut sugar or brown sugar
09 -
2 large eggs
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1 teaspoon peppermint extract
11 -
1 teaspoon vanilla extract
→ Add-ins
12 -
1/2 cup (90 g) dark chocolate chips
13 -
1/4 cup (20 g) crushed peppermint candies
# How to Make It:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together the oat flour, protein powder, cocoa powder, baking soda, and salt.
03 -
In a large bowl, beat the melted coconut oil, applesauce, and coconut sugar until smooth. Add eggs, peppermint extract, and vanilla extract; mix until fully combined.
04 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
05 -
Fold in the chocolate chips and half of the crushed peppermint candies.
06 -
Scoop tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
07 -
Sprinkle the remaining crushed peppermint candies over each cookie. Bake for 10–12 minutes, until the edges are set but centers are still soft.
08 -
Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Tips:
01 -
For gluten-free cookies, ensure your oat flour and protein powder are certified gluten-free.
02 -
Substitute coconut oil with unsalted butter if preferred.
03 -
For vegan cookies, use flax eggs and plant-based protein powder.
04 -
Store cookies in an airtight container for up to 5 days.