Chocolate Peppermint Protein Cookies
Rich chocolate cookies, flavored with quality dutch processed cocoa, chocolate mint Mölk, and studded with sugar free peppermint chips. There are only two grams of net carbs and each cookie contains seven grams of protein, making these cookies a great way to help you enjoy the holidays, without jeopardizing your health goals!
I know I have said this before, but I just can’t get over how many delicious things a person can enjoy guilt free on the low carb diet! When packing these cookies in my lunch bag the other day, I marveled at the fact these cookies were not only being packed for a treat, but they were also a means of getting some extra protein, and contained only healthy calories!
Oft times I have people tell me they are sorry when they find out I can’t eat sugar. But it’s not a bad thing at all, to not be able to have it! I count myself as blessed for being forced to cut sugar out, as it made me realize I could still enjoy all the desserts I loved without feeling guilty, and without slowly poisoning my body.
Before I ate low carb I would feel guilty constantly around the holidays, as sugar packed treats were often presented. I like most, would justify eating lots of cookies, candies, and cakes around Christmas because “It’s the holidays.”
After savoring each treat, I would feel guilty and knew come January 1st I was going to have to starve myself in order to lose the extra pounds I put on.
Now, when the holidays roll around I enjoy the festivities and treats without the guilt. Little did I know how much better that would make me feel both mentally and physically! So if you find yourself not sure if you can make it through the holidays without cheating. I’m here to tell you, you can!
There are gobs of tasty low carb dessert recipes out there, and these chocolate peppermint protein cookies are just one of many of the holiday favorites you can enjoy! After making these Chocolate Peppermint Protein Cookies, I encourage you to share them with your family and friends, so you can all enjoy the holidays like they are meant to be enjoyed!
Ingredient List
1/2 Cup Unsalted Butter
1/4 Cup Monkfruit/Erythritol Blend
1/4 Cup Gold Monkfruit Blend
1 Large Egg
1 Teaspoon Vanilla
1 Tablespoon Gelatin
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Dutch Processed Cocoa
1/2 Cup Mint Chocolate Mölk
3/4 Cup of Almond Flour
1/2 Cup Lily’s Peppermint White Chocolate Chips
For best results on this recipe, I recommend using the ingredients I have linked to in the ingredients list. While yes, I am an affiliate and may receive compensation for any sales through these links, each ingredient is one I use on a regular basis and believe in wholeheartedly!
Specific brands of ingredients make a HUGE difference in the outcome of baked goods, and this is amplified ten fold when baking low carb.
If you choose to use a different sweetener, your cake may be too sweet or not sweet enough. I chose this particular monk fruit blend because it had good flavor, next to no aftertaste, and paired the best with my Jocko Mölk protein powder. And if you are tempted to cut corners on the protein powder and try something besides the Chocolate Mint Jocko Mölk, I cannot guarantee your cookies will have the optimum chocolate mint flavor and most definitely cannot guarantee you ever hit that 1000 pound deadlift! 🙂
How to Make Chocolate Peppermint Protein Cookies
Preheat the oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
Using a stand mixer cream the butter and sweeteners until fairly smooth and creamy. Don’t be alarmed if the mixture is still slightly grainy! Erythritol doesn’t dissolve as well as traditional sugar, and it will smooth out once the rest of the ingredients are added.
After you have combined the butter and sweetener, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything has been well incorporated,
Next, add the gelatin, baking powder, baking soda, salt, and Mölk. Turn the mixer on low, and add slowly add the cocoa to avoid being lost in a chocolate cloud.
Once these ingredients have been mixed, add the almond flour and mix again. Scrape the sides of the bowl to ensure everything is mixed in evenly and mix again.
Either by hand or on low add the Lily’s white chocolate peppermint chips until they have been evenly distributed.
Once your dough has been mixed and the chips added, roll the dough into inch and a half balls and place the prepared baking sheet. After you have filled the pan with cookies lightly flatten each cookie with the palm of your hand.
Bake for 10-12 minutes or until they have just set. Remove the pan from the oven and let your cookies cool completely before removing them from the pan.
Enjoy with a tall glass of milk or a cup of coffee!
How to Store Your Cookies
Most traditional Christmas cookies store for long periods of time thanks to all the preservatives and sugars often added in them. When making your own cookies, preservatives are cut out shortening the shelf life. Take away the sugar too, and you just shortened your cookie’s shelf life significantly! While these cookies never sit around long at my house and are guaranteed to disappear quickly at yours, it’s still good to just know how long they can sit around.
Because these cookies have less dairy product than many low carb baked goods they can store at room temperature better than most. If stored in an airtight container in a dry climate, these cookies should last 3-5 days, safely. However, if you live in a humid climate the shelf life could be shortened as moisture is a huge contributor to bacteria growth. While they should still store fine on the counter in these conditions keep your eye on them and use your best judgment!
If you are nervous about storing them on the counter, or you want to prolong the shelf life of your cookies, stick them in the fridge and you will find them to last much longer! I often pop mine in the fridge right off, to make sure I don’t have to worry about them and they have stored wonderfully!
Chocolate Peppermint Protein Cookies
Ingredients
- 1/2 Cup Unsalted Butter
- 1/4 Cup Monkfruit/Erythritol Blend
- 1/4 Cup Gold Monk Fruit Blend
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Gelatin
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Cup Dutch Processed Cocoa
- 1/2 Cup Chocolate Mint Mölk
- 3/4 Cup Almond Flour
- 1/2 Cup Lily's Sugar Free Peppermint White Chocolate Chips
Instructions
- Preheat the oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
- Using a stand mixer cream the butter, and sweeteners until fairly smooth and creamy. Don’t be alarmed if the mixture is still slightly grainy! It will smooth out once the rest of the ingredients are added.
- After you have combined the butter and sweetener, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything has been well incorporated.
- Next, add the gelatin, baking powder, baking soda, salt, Mölk. Turn the mixer on low, and and slowly add the cocoa. Once these ingredients have been mixed, add the almond flour and mix again. Scrape the sides of the bowl to ensure everything is mixed in evenly and mix again.
- Either by hand or on low add the peppermint chips until they have been evenly distributed.
- Roll the dough into inch and a half balls and place the prepared baking sheet. Once your cookies are on the pan lightly flatten each cookie with the palm of your hand.
- Bake for 10-12 minutes or until they have just set. Remove from oven and let cool completely before removing from the pan.
Notes
Nutrition
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