Thin, creamy, and made with just 6 ingredients, these Protein Thin Mints have a creamy peppermint center coated in a crisp chocolate shell. Naturally dairy and gluten-free, the protein cookies require zero baking, making them the perfect treat to whip up in a pinch.
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 6
- 🍽 Calories and Protein: 122 kcals and 6 grams of protein
- 📋Main Ingredients: Protein powder, coconut milk, almond flour, chocolate chips, coconut oil
- 📖 Dietary Notes: Dairy-free, and gluten-free
- ⭐ Why You'll Love It: A high-protein no-bake indulgence that the whole family will enjoy!
SUMMARIZE & SAVE THIS CONTENT ON
These protein thin mint cookies are what I make when I want something sweet without messing around in the kitchen. They’ve got that chocolate-mint vibe you’re craving, but with a creamy center and a crisp shell that makes them feel like a legit cookie, not a “healthy version.” If you’ve tried my other beef protein powder recipes, you already know they’re a delicious indulgence that packs a punch of fuel.
The best part? These are totally no-bake and freezer-friendly, which means you can make a batch once and have a go-to snack ready all week. If you’re on a kick of easy, high-protein snacks, you might also love some of my protein balls without peanut butter that hit the same sweet spot without adding more to your plate.
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💭Why You'll Love This Recipe
No baking: Without any baking these thin mints come together easily and retain their creamy texture as they can’t dry out.
Flavor: A crunchy chocolate shell with a sweet, creamy, peppermint center. They’re the perfect replica of the classic thin mint cookie, but without the sugar-high.
Macro-friendly: The cookies themselves are low-ish in calories but loaded with healthy fats and protein to make a really balanced treat. Plus, the only processed sugar comes from chocolate chips.
Ingredients and Substitutions
- Almond flour: You want blanched almond flour and not almond meal or your thin mint protein cookies will have a grittier texture. Learn more about almond flour versus almond meal. This is the base of the almond flour protein mug cake, too.
- Protein powder: Beef protein powder works best in this recipe because it blends smoothly and doesn’t dry out like some plant-based options. Opt for Equip Protein as it gives the best, naturally sweet taste.
- Coconut milk: Full-fat coconut milk from a can works best as it’ll give the blondies a better texture (learn more about types of coconut milk). The best thing to do is pop the can into the fridge upside down overnight and then drain the water from the can so that you only have the thick, white cream left.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- Chocolate thin mints: Swap the vanilla protein powder for a chocolate one for the best chocolate flavor. You can also drizzle the cookies with a dairy-free chocolate glaze for extra indulgence.
- Peppermint mocha: Delicious for he cooler months, add a tiny bit (¼ teaspoon-ish) of espresso powder to the thin mint base.
- Chocolate coconut: If you love a Bounty bar, adding 1 tablespoon of shredded coconut to the base gives the same kind of taste.
How To Make Protein Thin Mints
Step 1: In a small bowl, mix together the almond flour, protein powder, and coconut milk until it sticks together.
Step 2: Use a trigger ice cream scoop to portion them onto a lined baking tray.
Step 3: Use a sheet of parchment paper on top to press the cookies flat (about ⅛th of an inch thick and form them into circles. Pop them in the freezer.
Step 4: In a small bowl, melt the coconut oil and chocolate chips over low heat. Once melted, “paint” the top of the cookies with chocolate and re-chill for 10 minutes.
Step 5: Keep the chocolate warm, and when ready, flip the cookies (the chocolate should have hardened) and paint the other side, trying to cover it all. Re-freeze to set.
Expert Tips To Make It
The kind of protein you choose will make a difference to the taste and texture of the cookies. They taste best when made with Equip Protein Powder. Not only is the protein really well-flavored, but it’s one of the highest-quality ones I’ve found, too, and they do a ton of third-party testing. If you’re new to beef protein, try it with code mamabear to save some money.
If you use another protein powder, here are a few tips:
- Vegan protein will create a thicker center; you may need more coconut milk, and it won’t be as sweet unless you add a sweetener.
- Collagen powder (learn more about what collagen powder is) will result in the same texture, but it isn’t sweet, so you need to add sugar or stevia to the cookies. You’ll also miss out on a bit of protein.
- When protein should work alright, and have a smooth texture, but I haven’t played around with it.
You cannot “dip” these cookies; you must “paint” them. This is because the centers are super creamy and only hold together when frozen. If you put them into melted chocolate, they’ll lose their shape.
When you paint them, don’t flip them until the chocolate is hardened, as otherwise it’s a mess.
There’s no sweetener in these protein cookies outside of the protein and chocolate chips. So, if you don’t love your protein powder, you’ll need to add some honey or maple syrup.
How To Store Them
Store the cookies in the freezer for up to 2 months or the fridge for up to 7 days. If in the freezer, let them thaw in the fridge before enjoying. The cookies do hold their shape at room temperature for a bit, but not very long (30 minutes?). They test best chilled, and when chilled, you get the crisp outer shell.
Protein Thin Mint FAQs
No, the protein cookies are not exactly crunchy like thin minds. They have a creamy, soft center with a chocolate coating that firms up for a slight snap when chilled.
No, you cannot make these thin mint protein cookies without the chocolate coating as the mixture won’t hold together outside of the freezer.
Yes, this is normal! The thin mint mixture firms up once frozen, enough that you can pick them up and paint them with the chocolate coating. Then, it’s the chocolate that holds them together.
More Easy Protein Snack Recipes You'll Love
If you tried this Protein Thin Mints or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Protein Thin Mints (Dairy and Gluten-Free)
Video
Equipment
Ingredients
- ⅓ cup Beef based protein powder
- ¼ cup Coconut milk full-fat from the ccan
- ½ cup Almond flour
- ½ tablespoons Coconut oil
- 3 tablespoons Chocolate chips
Instructions
- In a small bowl, mix together the almond flour, protein powder, and coconut milk until it sticks together. It’ll be too wet to hold together.
- Portion the mixture into even balls using a trigger ice cream scoop and place them onto a lined baking tray.
- Use a sheet of parchment paper on top to press the cookies flat (about ⅛th of an inch thick and form them into circles. Pop them in the freezer.
- In a small bowl, melt the coconut oil and chocolate chips over low heat on the stove or in the microwave. Remove from the heat once just melted so that it doesn’t burn.
- Once melted, remove the cookies from the freezer “paint” the top of the cookies with a silicone spatula with the chocolate. Once they’re all painted, re-chill in the freezer for 10-20 minutes until the chocolate coating has hardened.
- Keep the chocolate warm while you chill the cookies.
- Once the tops have hardened, flip the cookies and paint the other side with the remaining chocolate, trying to cover it all. Re-freeze to se for at least 20 minutes.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
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