Choc Mint Protein Cookies

5 serves
Prep Time: 15 mins

Ingredients

Cookies:

➕ 100g Oat Flour
➕ 45g Cacao Powder
➕ 70g Coconut Sugar
➕ 30g Botanika Blends Cacao Mint Cookies & Cream Protein
➕ 50g Apple Sauce
➕ 40g Coconut Oil (melted)
➕ 1 Flax Egg (1 tbsp Flax Meal + 3 tbsp Water)
➕ 1/4 tsp Salt
➕ 5–10g Mint Extract

Cream Filling:

➕ 50g Vegan Cream Cheese
➕ 15g Rice Malt Syrup
➕ 5g Lemon Juice
➕ 1/4 tsp Mint Extract

PLANT PROTEIN – CACAO MINT COOKIES & CREAM

$49.95+

SAMPLE PLANT PROTEIN – CACAO MINT COOKIES & CREAM

$4.95

Get ready to bite into cookie bliss! These Choc Mint Cookies are rich, chocolatey, and perfectly creamy in the centre. Packed with Botanika Blends Cacao Mint Cookies & Cream Protein Powder, they’re a guilt-free treat ideal for dessert, lunchboxes or a midday choc-mint craving.

Method

Preheat oven to 180°C.
Combine all cookie ingredients in a bowl and mix until a dough forms.
Roll dough into balls and press gently into cookie shapes on a lined baking tray. (They won’t spread while baking!)
Bake for 14–16 minutes. Let cool completely before icing.
While cooling, mix cream cheese, syrup, lemon juice and mint extract until smooth.
Refrigerate the icing for at least 1 hour or until firm.
Once cookies are cool, sandwich two together with icing.
Store in an airtight container in the fridge — if they last that long!

FAQ - Choc Mint Protein Cookies

The flax egg helps bind the cookies. You can sub with chia egg or egg replacer powder.
Up to 5 days in an airtight container.
Yes! Freeze un-iced cookies and fill them fresh as needed.
Thick coconut yoghurt or cashew cream will do the trick.

The flax egg helps bind the cookies. You can sub with chia egg or egg replacer powder.
Yes! Freeze un-iced cookies and fill them fresh as needed.

Up to 5 days in an airtight container.
Thick coconut yoghurt or cashew cream will do the trick.

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