Protein Thin Mint Cookies

by Lori and Michelle on March 7, 2012

hemp protein thin mint cookies
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we are squealing in excitement over here

why?

because we are about to share the BEST thin mint cookie recipe ever

these are not just any thin mint cookie, but a protein low in sugar cookie!

raw thin mint recipe

gluten free thin mint cookie recipe

we have a few different variations of this cookie, as we know not everyone will have some ingredients on hand. all the variations come out wonderful and uniquely their own.

please be aware we have only made these thin mints with hemp protein powder, vega protein powder, and sunwarrrior brown rice protein powder, so if you use your own favorite protein powder you might have to adjust the taste to your liking – maybe too much peppermint or not enough, or maybe too sweet or not sweet enough. each protein powder has different taste and texture.

in the video we go over tips on making these when you make adjustments.  we have two videos – the first one in this post is Michelle making the original thin mint recipe. and the second video is Michelle making a variation. (videos are at the end of post)

warning these little cookies can be highly addictive. though in a good way! we have been eating these thin mints for over a year now and still crave them. that might be from us being obsessed with anything mint. we have even traveled with this cookie a few times, but had to eat them with a spoon as they are sensitive to heat.

we do find these thin mint cookies to taste best cold.

 

 

now more about the ingredients we used in this protein thin mint recipe made with coconut oil.

cookies made with coconut oil and protein

ingredients:

cocoa – we use raw cacao powder, but you can use regular cocoa powder

carob – we like to get a little chocolate without over doing the caffeine, so we do a mix of both. plus we just love carob. has sweet caramel like flavor that is high in minerals and B vitamins. most carob powders in stores are roasted, if you want a true raw carob powder need to order it online. raw food world and one lucky duck have one.

mesquite – we love the deep flavor mesquite gives recipes. a little smoky caramel flavor. plus adds a little more protein.

lucuma – a great natural sweetener! provides a creamy texture. we love just the flavor of lucuma, but it is not necessary for this recipe. does great as frosting.

hemp protein – we are not huge fans of the way hemp protein powder taste plain, so this is one way we have found to enjoy it!!!! like we mentioned in video we have used other protein powders.

coconut oil – a good source of healthy fats (medium chain fatty acid), great for energy, boost metabolism, aid in weight loss, and adds a little natural sweetness to the recipe. coconut oil is really the only oil you can use in this recipe as it gets hard when cold! we have no idea how other oils would do.

stevia – our favorite sugar free sweetener. we like liquid stevia. but everyone has different taste tolerance to stevia, so use your favorite sweetener. need about 1-2 tbsp of sweetener if not using stevia.

where to buy these ingredients – check out our post here on where we buy ingredients.  our favorite brand to use is Navitas Naturals for cocoa, mesquite, and lucuma!

Video one – making our original thin mint recipe

Second video of another variation with just carob and cocoa

hope you enjoy our protein thin mint cookies

nutrition facts on these cookies are pretty good too! *update – nutrition facts based off our original recipe, and is for one cookie

grain free cookie recipe

{ 91 comments… read them below or add one }

Mariah March 20, 2012 at 10:43 am

Okay I just made these and into the fridge they went to set. But HOW do you keep from just eating it before it even gets into the fridge? Mine barely made it on the plate. YUM. Great recipe!!

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Lori and Michelle March 20, 2012 at 10:54 am

Mariah yay happy to hear you love them!! we eat them way too much :)

Kasandra March 23, 2012 at 9:46 pm

OMG. Can’t wait to try! These remind me of the little after-8 mints that I used to eat by the box… oops!

I read something about mesquite powder having an affect where the enzymes in them prevent your body from converting proteins to amino acids (trypsin inhibitor I think?), and that the only way to prevent this is by baking or cooking the mesquite powder. Thoughts?
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Gabrielle April 9, 2012 at 12:13 pm

I just made these for my post run snack, and they are soooooooooo delicious! Thanks for such an AMAZING recipe!

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Stephanie Swanson April 10, 2012 at 4:03 pm

Whoa baby! I literally just made these and they are YUM! I was hesitant because I’m not a fan of the taste of hemp protein but in it went and I can’t even taste it…My 9 year old is loving them and so do I! I’m proud of and thankful for you two and your yummy healthy recipes! Thank you!

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barb May 4, 2012 at 8:36 am

I don’t have mesquite or lucuma. Can I make them without it? If I was going to buy one, which one would be best?
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Lori and Michelle May 4, 2012 at 9:23 am

Barb we give a few different versions, one of them just uses cocoa and carob. so follow that recipe. hope this helps.

TeriLyn [a foodie stays fit] May 6, 2012 at 4:49 pm

OMG why did i wait so long to make these??? they are amazing! I ate 4 before dinner. Oops!

Mine totally stuck to the plate though. Any suggestions?
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Lori and Michelle May 7, 2012 at 4:25 am

Teri awesome to hear you loved them too!! Ya sometimes are stick too. Just let them warm up to room temperature a little longer. And we find the thicker we make the cookies, the easier it is to pull them off the plate.

Sarpreet May 15, 2012 at 4:51 pm

Can you please clarify the recipe in Version #3? Did you mean 1/2 cup + 2 tbsp cocoa?
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Lori and Michelle May 15, 2012 at 5:35 pm

Yes 1/2 cup + 2 tbsp.

Kristin May 16, 2012 at 6:22 pm

I loveeeee how you guys give so many variations!!!! thank you!!! i can’t wait to try the no mesquite way! :) YUM

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LEM May 20, 2012 at 9:48 am

I just made thin mint cookies and they are amazing! Thank you for creating the ones with just cocoa. My husband even liked them. I really appreciate how you tweak everything you create for different options such as GF, vegan, etc. Thanks for all the wonderful eats!!!

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Adam June 29, 2012 at 4:54 pm

Hi Lori and Michelle,

I tried the first variation of the recipe with Lacuma powder. I found that the cookies were somewhat bitter, dry, and mealy but they had potential So I tweaked the recipe and decided to actually bake the cookies.

Protein Thin Mint Cookie Recipe

Serving: Ingredients:
▪ 1/2 cup hemp protein powder
▪ 1/4 cup mesqite powder
▪ 1/4 cup carob or lacuma powder
▪ 1/4 cup cocoa
▪ 1 tsp vanilla extract
▪ 1 tsp peppermint extract
▪ 1 tbsp liquid Stevia
▪ 1 tbsp Natures’s Hollow (Xylitol) honey
▪ 8 tbsp coconut oil, liquid
1 egg
1/4 tsp baking powder
1/2 tsp Ener-G Improved Baking SODA Substitute, Sodium Free
1/3 cup vanilla almond milk
¼ teaspoon AlsoSalt
¼ cup organic butter

Directions:
If the coconut oil comes in a jar in a solid form:
Warm the jar of coconut oil in a pot over a medium flame until the solid has liquefied. Pre-heat oven to 350 degrees
Place all ingredients into a bowl and stir together.
Drop spoonfuls of the cookie batter onto a glazed baking sheet put in the oven. Yields about 16 cookies.
Bake 8 – 12 minutes.

This recipe is low in salt. It yields a little more than the original recipe. Most importantly, because of the baking powder, baking soda, and almond milk the cookies came out light and fluffy. The egg, butter, and salt substitute help stabilize the cookies so they don’t fall apart. You might even be able to mail them this way. As you can see I doubled the amount of Stevia and I also added the Nature’s Hollow honey. For me, this is the “right amount” of sweetness without being too sweet. I think cookies are delicious in my “tweaked” version of your recipe but you still have to mind your portion control. Don’t eat the whole pan at once!

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Mary@FitandFed July 24, 2012 at 11:42 pm

Very cool! Just watched your video and came here for the recipe details, I have to try this. I haven’t had the Girl Scout thin mints for a few years– love the Girl Scouts, don’t like that the palm oil in the cookies is not from a certified sustainable source. These look so healthy and good using coconut oil instead. Only thing, I don’t like stevia (but haven’t really tried a lot of varieties to see if I can one without the funky aftertaste). So I might substitute there.
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Emma August 7, 2012 at 11:03 am

Can’t believe I waited so long to make these. Love them. Mine aren’t really like cookies, more like chocolate chunks, but they satisfy my post-lunch dark chocolate cravings completely. Have you tried other extracts..was thinking orange would be amazing or coffee? Thanks for the fab recipe :)

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Lori and Michelle August 17, 2012 at 10:25 am

Emma yay! glad you enjoyed the recipe. Coffee would be great!

Dee February 7, 2013 at 4:13 pm

OMG! I was about to make a vegan cooked version of the Girl Scout cookies because I am craving them soooooo much! Then I found your site. I am 95% Raw Vegan so this works better for me..I have all the ingredients..will try them out now..I am sooo excited. Thanks!

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Lori and Michelle February 8, 2013 at 10:47 am

Awesome Dee! :)

kim December 13, 2013 at 3:18 pm

Just made version number 2 (protein thin mints) and mine looked great, great texture but very bitter. Any ideas??? Wanted to make for an xmas party tomorrow evening.

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Lori and Michelle January 3, 2014 at 8:14 pm

Kim you can try using a little maple syrup as raw chocolate is bitter

Tanya January 21, 2014 at 9:43 pm

I made these as I often do but had ran out of mint extract. Today was the no carob version as I was out. I love orange chocolate (you either love orange chocolate or you hate it) so used orange extract. They were delicious. I tend to modify with whatever I had around, today vanilla protein powder, no stevia needed and water to decrease coconut oil a bit. The texture was fabulous. These may help break my addiction to quest protein bars!

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Lori and Michelle March 25, 2014 at 12:55 pm

Tanya so glad you are enjoying them!

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