Thicc Mints
PUT DOWN THE GIRL SCOUT COOKIES! Listen up: These mint chocolate cookies have a depth of flavor to rival any box sold by those uniformed drug dealers. Besides being absolutely delicious, these cookies are packed with protein and healthy fat to help you achieve your goals in the gym or at the office.
This recipe features specific brands of ingredients for a reason - not because I’m paid by any of them (I do this for free and don’t have any sponsors!) but because I have carefully crafted this recipe over the course of two years to make it perfect. Trust me, I’ve done the delicious research and quality control testing, and I know the end result makes gathering the specific ingredients worthwhile.
Take the Bakewell’s Cream for example. Did you know most baking powders contain aluminum or corn starch? Bakewell’s Cream is pure, clean, and powerful. I’ve done my research to make sure the ingredients you use will only empower your keto or carnivore lifestyle and nourish your brain and body.
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Cookie Ingredients
1 stick (1/2 C) unsalted butter
1/4 C Lakanto Monkfruit sweetener
2 scoops or 2 individual packages Keto Chow chocolate mint protein powder
1 large egg
1 packet (0.25 ounces = 1/2 tablespoon) unflavored gelatin
1 teaspoon Bakewell’s Cream
2 tablespoons egg white powder, plus more for dusting
Frosting Ingredients
Primal Fudge Keto Brick
10 drops Lakanto liquid monkfruit sweetener
1/4 teaspoon peppermint extract
Bake the Cookies
Preheat the oven to 350° F and line a cookie sheet with parchment paper. Grease silicone cookie mold, if using.
Melt butter in large mixing bowl. Whisk in sweetener and protein powder until smooth.
Add gelatin powder, egg, and Bakewell’s. Mix until all ingredients are fully blended.
The mixture will be sticky. Add two tablespoons of egg white powder and mix with your hand. Continue dusting the mixture and mixing with your hand until dough forms a ball. Refer to the photos to see the consistency of the dough.
Divide the dough into twelve balls and place into the cookie mold if using. You may also smoosh the balls flat onto the parchment paper lined baking sheet.
Bake the cookies for 12 minutes and allow them to cool completely before frosting.
Frost the cookies
Melt the keto brick in a small bowl, mixing it with a spatula at regular intervals.
Add the monkfruit drops and peppermint extract and stir until combined.
Using tongs, place each cookie in the mixture and coat completely. Transfer the cookies to wax or parchment paper and allow them to harden.
Store the cookies in the refrigerator for up to one week, or freeze for up to a month.
You can shape the cookies on your own but I prefer using a silicone mold so they are uniformly sized.
