Double Chocolate Peppermint Protein Cookies
These festive chocolate peppermint protein cookies bring all the cozy holiday vibes with just the right amount of sweetness and cool mint.
They’re soft, chocolatey, and come together in one bowl with minimal fuss. Inspired by a spontaneous grocery store run and a peppermint craving, these quickly became a seasonal hit using our favorite Ghirardelli peppermint squares!
Ingredients (makes 12):
½ cup (128g) natural peanut butter (or almond butter)
2 tbsp (20g) pumpkin puree
⅓ cup (70g) stevia or coconut sugar
2 tbsp (30g) honey or maple syrup
1 large egg (50g)
1 tsp (5ml) vanilla extract
½ cup (50g) vegan chocolate protein powder
½ cup (60g) all-purpose or oat flour
¼ cup (25g) cocoa powder
½ tsp (2g) baking soda
Pinch of salt (1g)
3–4 Ghirardelli peppermint squares, chopped
Optional: 1–2 tbsp chocolate chips
How to Make It:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix all ingredients except chocolate mix-ins until a thick dough forms.
Fold in peppermint squares and chocolate chips.
Scoop into 12 cookies and flatten slightly.
Bake 8–10 minutes until edges are set and centers are soft.
Cool for 5 minutes before serving.
Macros (per serving): 155 cal | 8g protein | 12g carbs | 8g fat
Note: Macros depend on protein, chocolate, and brand of peppermint used.
These cookies are cozy, festive, and taste like hot cocoa in cookie form. Perfect for baking with friends, gift boxes, or just enjoying with a warm drink on a cold day.
