• Prep Time: 10 minutes
  • Cooking Time: 0 minutes
  • Serves: 20

Thin Mint Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup Nuzest Rich Chocolate Protein Powder (or your preferred brand of chocolate protein powder)
  • 3-1/2 tablespoons unsweetened cocoa powder
  • 5 tablespoons Barlean's Butter Flavored Coconut Oil, slightly melted (or your preferred brand of coconut oil)
  • 1/2 teaspoon liquid stevia extract (or more if you like them sweeter and depending on the amount of sugar in your protein powder)
  • 1 teaspoon peppermint extract (I used Lorann's Peppermint Bakery Emulsion)


1 Line an 8x8-inch baking pan with parchment paper and spray with baking spray. Set aside.

2 In a medium sized bowl, add the chocolate protein powder, unsweetened cocoa, coconut oil, stevia and peppermint extract. Mix until well combined. You may need to add water, in small increments, to get desired consistency.

3 Pour mixture out into prepared pan, spreading the mixture into an even layer in the pan.

4 Place pan in the refrigerator or freezer for several minutes until set. Once set, cut the cookies out using a round cookie cutter or just cut up into squares.

5 Option to roll the dough into balls instead, flatten slightly with your hands and place in the refrigerator to set.

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