Ingredients
Scale
- 1 cup Chocolate Whey or Casein Protein Powder
- 1/2 cup Oat flour (blended oats)
- 1/4 cup Unsweetened cocoa powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Non-fat Greek yogurt (plain)
- 1 Large egg
- 1 tsp Peppermint extract
- 1/4 cup Zero-calorie granulated sweetener (like Monk fruit or Erythritol)
- 1/4 cup Sugar-free white chocolate chips
- 2 tbsp Crushed candy canes (sugar-free optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a medium-sized bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking soda, and salt until no clumps remain.
- In a separate large mixing bowl, combine the Greek yogurt, egg, peppermint extract, and sweetener. Whisk these ingredients vigorously until the mixture is smooth and the sweetener has mostly dissolved.
- Slowly add the dry ingredient mixture into the wet ingredients. Use a spatula to fold the mixture together until a thick dough forms. Once the dough is consistent, gently fold in half of the white chocolate chips. Avoid over-mixing, as this can make the protein powder “rubbery” once baked.
- Use a cookie scoop or a tablespoon to drop 12 even balls of dough onto the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your palm, as protein cookies do not spread as much as traditional cookies. Bake for 8 to 10 minutes. The centers should still look slightly soft when you pull them out.
- Immediately after removing the cookies from the oven, press the remaining white chocolate chips and the crushed candy cane bits into the tops of the warm cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes