Thin Mint Bites

Name: Thin Mint Bites
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: 24 cookies
Ingredients: 1/2 cup quick oats; 1/4 cup Cellucor Molten Chocolate Whey Protein; 2 tbsp unsweetened cocoa powder; 1/4 tsp baking soda; 1 tbsp unsweetened applesauce; 1 tbsp coconut oil; 3/4 tsp peppermint extract; 1/2 cup 60% cacao chocolate chips

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 8 mins
Servings
24 cookies
Calories
69 kcal
Course
Dessert, Snacks, Baked Goods

Thin Mint Bites

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1/2 cup quick oats
1/4 cup Cellucor Molten Chocolate Whey Protein
2 tbsp unsweetened cocoa powder
1/4 tsp baking soda
1 tbsp unsweetened applesauce
1 tbsp coconut oil
3/4 tsp peppermint extract divided
1/2 cup 60% cacao chocolate chips

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Instructions

In a food processor or Nutribullet with milling blade, mill the quick oats.
In a medium bowl, combine milled quick oats, protein powder, cocoa powder and baking soda.
In a small microwave safe dish, microwave coconut oil for 10-15 seconds or until melted. Add melted coconut oil, applesauce and 1/2 tsp peppermint extract to dry ingredients. Mix well.
Refrigerate the dough for several hours or freeze for about 1 hour until dough is firm and not sticky to touch.
Preheat oven to 350 degrees. Spray 2 mini-cupcake baking pans with non-stick cooking spray.
Remove dough from refrigerator, divide and flatten into 24 rounds. Press the rounds into the mini-cupcake pans. Bake for 7-8 minutes. Remove cookies from baking pans and place on a cooling rack.
Melt the chocolate chips on the stovetop or in the microwave and stir in 1/4 tsp peppermint extract.
Spoon the melted chocolate onto the cookies evenly. Store cookies in freezer or refrigerator.