Double Chocolate Peppermint Protein Cookies

It’s the season for baking! I love getting my hands on holiday cookies from cookie exchanges, holiday parties and family. One of my favorite recipes is a chocolate sandwich cookie with peppermint filling. I decided to change it up into a healthy, protein holiday cookie. There are many great healthy cookie recipes out there, but I like mine without oats and with some added protein. Chocolate doesn’t hurt either! Top your cookies with whatever you have on hand – candy canes, sprinkles or chocolate covered pretzels.


Double Chocolate Peppermint Protein Cookies

Ingredients

  • 1 cup whole wheat flourprotein-cookie-4
  • 1/2 cup chocolate protein powder
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/3 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/2 cup coconut sugar
  • 1/4 cup dark chocolate chips
  • 1/4 cup white chocolate chips
  • 1 tbsp peppermint chips

Directions

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, protein powder, cocoa powder, baking powder, baking soda and salt. In the bowl of a stand mixer, combine eggs, coconut oil, vanilla extract and peppermint extract. Add in coconut sugar. Add flour mixtures in a few batches and mix until combined. Stir in dark chocolate chips. Line a large baking sheet with parchment paper. Roll dough into balls and gently press on parchment paper to flatten cookies. Bake for 10 minutes. Allow cookies to cool for 10-15 minutes before decorating. Create a double boiler by boiling water and placing a glass bowl overtop. Melt white chocolate chips and peppermint chips together. Dip cookies into melted chocolate and sprinkle with toppings of choice. Place in the refrigerator to let chocolate harden. Enjoy!

Number of servings: 12 | Serving size: 1 cookie
Calories: 200, total fat: 11 g, total carbohydrates: 23 g, dietary fiber: 2 g, sugars: 13 g, protein: 6 g

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What’s your favorite healthy holiday cookie? Tell me below!

Raquel

Perfect Pudding Cookies

The holidays are made for baking. Cookie swaps and holiday party treats are a weekly (maybe daily) occurrence. I love these cookies because they can be festive for any holiday or party. Change up the M&M colors or the add ins. You can do chocolate chips, peanut butter chips, white chocolate chips, oats, raisins, the possibilities are endless! Keep the add ins to one cup and this cookie dough will be good to go.

In terms of nutrition, chocolate has antioxidants and generally makes people happy. Plus there’s some protein in there from the peanut butter. Ta da!


Perfect Pudding Cookies

Ingredients

  • 1 1/2 cups all purpose flourimage1
  • 1 box (3.4oz) vanilla pudding
  • 1 tsp baking soda
  • 1 stick of butter, softened
  • 1/2 cup peanut butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated┬ásugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup mini festive M&Ms

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, and pudding. In the bowl of a stand mixer with a paddle attachment, cream together the softened butter, peanut, butter, brown sugar, and granulated sugar. Once fluffy, add the eggs and vanilla. Slowly add in the flour mixture about half a cup at a time on low speed until fully incorporated. Add M&Ms and stir into cookie dough with a spoon or spatula so they don’t get crushed.┬áLine a large cookie sheet with parchment paper. Roll dough into eight large cookies or 12 smaller cookies. Cookies should be about 1-2 inches apart. Press them down a bit to form a flatter cookie shape. Bake for 10-12 minutes at 350 degrees F.

Number of servings: 8 | Serving size: 1 cookie
Calories: 347, total fat: 13 g, total carbohydrates: 66 g, dietary fiber: 1 g, sugars: 33 g, protein: 7 g

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What is your favorite holiday cookie? Tell me below!

Raquel