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Chocolate Peppermint Protein Cookies

by Jocko Fuel ·
  November 18, 2024  

Chocolate Peppermint Protein Cookies

Courtesy of Rocky Mountain Baking Company

Rich chocolate cookies, flavored with quality dutch processed cocoa, Jocko Chocolate Mint Mölk Protein Powder, 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!

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 Jocko Mölk Protein Powder

3/4 Cup of Almond Flour

1/2 Cup Lily’s Peppermint White Chocolate Chips

 

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 Jocko Mölk Mint Chocolate Protein Powder. 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! 

 

  • Servings:  15 cookies
  • Prep Time: 20 minutes 
  • Cook Time: 10 minutes 

 

      Instructions

      1. Preheat the oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
      2. 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.
      3. 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.
      4. 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.
      5. Mix the peppermint chips in either by hand or on low speed in the mixer until they have been evenly distributed.
      6. 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.
      7. Bake for 10-12 minutes or until they have just set. Remove from oven and let cool completely before removing from the pan.

      Nutrition:

      • Total Fat - 12 Grams
      • Total Carbohydrates - 7 Grams
      • Fiber - 1 Gram
      • Sugars - 4 Grams
      • Net Carbohydrates - 2 Grams
      • Protein - 7 Grams