Mint Chocolate Protein Cookies
Craving something sweet but don’t want to sabotage your fitness goals? Why not give these Mint Chocolate Protein Shortbread Cookies a try?
Powered and flavored with Jocko Fuel’s Mint Chocolate Mölk, these low-carb, sugar-free cookies, help curb those sweet cravings while helping you hit that daily protein goal. Whether you enjoy your cookies dipped in your morning coffee or as an afternoon snack, you can enjoy these Mint Chocolate Protein Shortbread Cookies guilt-free knowing you aren’t cheating on your diet.
Let’s face it – meeting protein goals should be delicious, not a chore!
Because shortbread is a low-moisture cookie and contains very little dairy, these cookies are shelf-stable for longer than most low-carb baked goods and easily hold up to a week in an airtight container at room temperature.
Though let’s be honest – They never sit on the counter that long. 😉
Combine all of this with the fact they are super simple to make, these are the perfect meal prep cookie for that busy workweek!
Ingredient List
1/2 Cup Butter ( room temperature)
1/4 Cup Monkfruit/Erythritol Blend
1/2 Cup Almond Flour
1/4 Cup Dutch Processed Cocoa
2/3 Cup Jocko Fuel Chocolate Mint Protein Powder
1/4 Teaspoon Espresso Powder (optional)
Pinch of Salt
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract
1/3 Cup Sugar-Free Chocolate Chips
How to Make Mint Chocolate Protein Shortbread
Begin by preheating the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
Using a stand mixer such as a KitchenAid, cream the butter and sweetener until smooth.
Add the almond flour, cocoa, protein powder, salt, peppermint extract, vanilla, and espresso powder. Mix again until evenly mixed, and you have a smooth dough.
Add the chocolate chips to the dough and mix again on low until evenly distributed.
After you have mixed the dough, roll the dough into approximately two-inch balls and place them on the prepared baking sheet. Leave about 1 1/2 – 2 inches between each cookie.
Press each cookie gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
Bake for 9-12 minutes or until the edges have firmed and the middles have begun to crack.
With chocolate, it can be hard to determine whether the cookies are done or not. Gently press the middle of the cookie with your finger to see if they are set. If still soft and no cracks have begun to appear bake for another couple minutes.
Once baked, let the cookies cool completely before serving, and enjoy!
Chocolate Mint Protein Shortbread
Ingredients
- 1/2 Cup Butter (room temperature)
- 1/4 Cup Monkfruit/Erythritol Blend
- 1/2 Cup Almond Flour
- 1/4 Cup Dutch Processed Cocoa
- 2/3 Cup Jocko Fuel Mint Chocolate Protein Powder
- 1/4 Teaspoon Espresso Powder (optional)
- Pinch of Salt
- 1/2 Teaspoon Peppermint Extract
- 1/2 Teaspoon Vanilla Extract
- 1/3 Cup Sugar-Free Chocolate Chips
Instructions
- Begin by preheating the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- Using a stand mixer such as a KitchenAid cream the butter and sweetener until smooth.
- Add the almond flour, cocoa, protein powder, salt, peppermint extract, vanilla, and espresso powder and mix again until evenly mixed and you have a smooth dough.
- Add the chocolate chips to the dough and mix again on low until evenly distributed.
- After you have mixed the dough, roll the dough into approximately two-inch balls and place them on the prepared baking sheet. Leave about 1 1/2 – 2 inches between each cookie.Press each cookie gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
- Bake for 9-12 minutes or until the edges have firmed and the middles have begun to crack. With chocolate, it can be hard to determine whether the cookies are done or not. Gently press the middle of the cookie with your finger to see if they are set. If still soft and no cracks have begun to appear bake for another couple minutes.Let the cookies cool completely before serving, and enjoy!
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