Thin Mint Protein Cookie Bars with Chocolate Ganache
Thin mints were always my jam. Like, I could eat an entire box to myself, my jam.. The other day, I was scrolling through old recipes and quickly realized, I had never made a healthier version! I’m almost shocked, as i’ve made every other type of girl scout cookie! So friends, I bring you.. a healthified, protein packed, version! And, to make these even more fun (aka easier), they are in cookie bar form! So no rolling, cutting, or anything of that sort, is involved!
All you have to do, is mix the dough, spread it in your pan, bake it, and let it cool! For the chocolate ganache, you just melt the chocolate and coconut milk together until it thickens, pour it over the cookies base, spread it evenly, and pop it in the freezer to set! Easy Peasy! These only take about 12-15 minutes to bake too, so they are perfect if you are short on time. So, let’s get to it!
Ingredients:
Cookie Base:
3/4 cup almond flour
1/4 cup protein powder (I used Nuzest. Dani15 gets you a discount)
½ cup oat flour
1/2 cup cacao powder
1/2 cup maple syrup
1/2 tsp sea salt
½ cup cashew butter
1 1/2 tsp peppermint extract
Chocolate Ganache:
1 cup chocolate chips
Solid part from 1 can full-fat coconut milk
Directions:
Preheat oven to 350F. Line an 8x8 baking tray with parchment paper (or grease).
Combine all cookie base ingredients until your dough forms Press evenly into the lined baking tray and bake for 12-14 minutes or until cooked through. Remove from the oven and allow to cool completely
To make the chocolate ganache, combine the chocolate and coconut milk in a microwave safe bowl. Heat on 20 second increments, stirring in between, until completely smooth. Spread over the cookie base and place in the freezer or fridge to set.
Remove from the freezer, cut into bars, and ejoy!
Note: I found that these became super fudgy after being kept in the freezer!