As promised yesterday . . . I’m sharing the recipe for Gluten Free Chocolate Mint Protein Cookies. 🙂

Here’s what you’ll need:

• 2 1/2 Cups Powdered Sugar
• 1 Cup Cocoa Powder
• 1 TBS Corn Starch
• 1/4 tsp Himalayan Pink Salt
• 3 Large Eggs
• 1 TBS Vanilla
• 1 Cup Chocolate Chips
• 2 Chocolate Mint NoGii Bars 

1. Preheat your oven to 350°F
2. Mix Powdered Sugar, Cocoa Powder, Corn Starch, and Salt until well blended.
3. Chop up your NoGii bars (I chopped them into around 16 squares, but they don’t need to be perfect.) Then, throw them into a food processor, and grind until they look like this:     
4. Add the ground NoGii bars into your dry ingredients, and mix well.
5. Whisk 2 egg whites and your vanilla for 30 seconds. Add in one whole egg, and whisk another 20 seconds.
6. Add wet ingredients to dry ingredients. Mixture will be quite stiff, but keep mixing!
7. Add in your chocolate chips, and mix until combined.
8. Grab two cookie sheets, and line them with parchment paper.
9. Drop by rounded spoonful on the cookie sheets. You should end up with twenty-four medium cookies (twelve on each sheet.)
10. Bake for 14 – 16 minutes, switching racks halfway through.
11. Let cool on cookie sheet for a minute before transferring to a wire cooling rack.
12. Allow to cool for two more minutes before serving. Enjoy!!

Two cookies will have six grams of protein, making them perfect for a quick jolt of protein mid-afternoon!

If y’all make these, let me know what you think of them in the comments below!! 🙂

Have a Wonderful Wednesday y’all!!

Love,

Olivia