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Mint Chip Protein Cookie Dough

This Mint Chip Protein Cookie Dough will satisfy a craving for something sweet in a low-sugar and protein-rich way. Enjoy it straight out of the jar, or use it as a dip on apples and celery.

Healthy fats from almond flour and cashew butter give this recipe its dough-like texture without the need for eggs, and vanilla protein powder adds satiating protein for good metabolic health. Almond flour is also rich in fiber, which benefits digestion and blood sugar regulation, as well as antioxidant vitamin E.


  • 1 ¼ cups fine almond flour
  • ¾ cup Vanilla Protein (Grassfed or Vegan)
  • ¼ cup cashew butter or any other preferred nut butter
  • ⅓ cup almond milk or preferred nut milk (unsweetened)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • 2 tablespoons maple syrup
  • ½ cup chocolate chips
  • Pinch Maldon sea salt flakes


1. Combine the almond flour and protein powder in a blender or food processor and pulse until combined.
2. Add the nut butter, almond milk, vanilla extract, peppermint extract, and maple syrup. Pulse until combined. Stop and scrape sides of the blender using a rubber spatula if needed.
3. Transfer the “cookie dough” into a bowl and add the chocolate chips. Fold them into the dough using a spatula.
4. Garnish with a sprinkle of flakey salt and enjoy! Dough can be stored in the fridge for up to 1 week or frozen for up to a month.



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