Six long months devoid of opportunities to roll nut balls together in my hands. (That was for you, Amber.)
Have I come up with alternative recipes for vegan no-bake treats that don’t require the use of any machine other than an arm, bowl, and spoon? Yes I have.
These Mini Mint Choc Chip Protein Cookies are no-bake, vegan, gluten-free, dairy-free, and almost sugar-free (replace the chocolate with cacao nibs for truly sugar-free), but so far from deliciousness-free as to be, well, very delicious. (How’s that for some sentence structure! Can I get a high five?)
All you need to do to make these addictive treats is stir together your favourite nut butter, protein powder, coconut flour, non-dairy milk, sweetener, chocolate chips and, if you’re so inclined, a little peppermint extract. At this point, you could roll the treats into balls (as with my original recipe), or you could take the longer (but ultimately cuter) route of patting out the dough, chilling it, and then using a mini star/flower cookie cutter to create a hundred thousand bites of minty chocolate-flecked sweet protein-rich healthful wonderment.
Yep. I really like these cookies. I like ’em straight from the fridge, and I like ’em microwaved for 10-15 seconds until they’re firm outside and melty-chocolate-y within. Ain’t life grand?
Mini Mint Choc Chip Protein Cookies, No-Bake and Vegan
Adapted from my Vegan Chocolate Chip Cookie Dough Protein Bites
Makes a great many or a smaller number, depending on the size of your cookie cutter. You’re welcome for my clarity.
- 3 tb (50g) nut butter (I used peanut hazelnut butter)
- 4 scoops (84g) Sunwarrior Vanilla protein powder
- 2 tb (20g) coconut flour
- 3/4 cup almond/non-dairy milk (I used unsweetened vanilla)
- Stevia, to taste (I used 16 drops NuNaturals Vanilla Stevia. If you’d rather use a liquid sweetener like agave or maple syrup, reduce the milk by the same amount of liquid sweetener you add, then adjust to taste and texture)
- 1/4 tsp peppermint extract
- 1/4 cup (30g) vegan mini chocolate chips (or cacao nibs for sugar-free option)
- In a medium bowl, stir together the nut butter, protein powder, coconut flour, almond milk, stevia, and peppermint extract until well combined and the batter has reached a cohesive cookie-dough-like consistency.
- Stir in the mini chocolate chips until mixed through.
- In a 20cm/8inch square tin lined with baking paper, press out the cookie dough to a flat square. Place in fridge for half an hour, then cut with cookie cutter into desired shapes.
- Store in fridge or freezer.