Thin Mint Cookies (Protein packed, gluten free, clean!)

Its Girl Scout cookie season!(!!!!!)

When I was younger, my dad would buy boxes of Thin Mints and put them in the “outside freezer”, which meant we could only have them as an extra special treat. I was never a huge fan, but it seems as though Thin Mints have the biggest following & the most hype.

So, I set out to see if I could replicate these using mocha & chocolate protein powder, and kind of nailed it on the first try. Coworkers loved these and my husband ate a whole tray before I could get home from work the next day, so safe to say – yes, nailed these. 5.jpg

These are simple, no bake cookies and are made with super healthy ingredients. While you shouldn’t really eat the entire tray in one day (ahem, Bob…) they’re still pretty good for you! (Especially post workout, when your body needs extra protein!)

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Ingredients:

  • 2 cups oat flour or coconut flour
  • 1/2 cup dark cocoa
  • 1/4 cup agave or maple syrup
  • 1 – 2 scoops of protein powder (I used Amazing Meal Cafe Mocha protein powder)
  • Peppermint extract
  • 1/2 cup nut butter (I used Cashew butter)
  • 3-4 tablespoons (or more) Coconut milk or Almond Milk
  • 1 block dairy free dark chocolate (optional!)

How to:

  • In a medium bowl, melt nut butter for a few seconds in the microwave and then add in Agave. Add a few drops of peppermint extract per your taste. Mix well.
  • In a seperate bowl, combine all dry ingredients – flour, cocoa, protein powder.
  • Slowly, add dry ingredients in to wet ingredients and continue to stir. Mixture will be powder-y and thick. Like this. Mmm.

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  • Once combined, add in almond milk tablespoon by tablespoon until the batter becomes moldable.
  • Using your hands, form small balls of dough and line on parchment paper. Pop them in the freezer while you melt the dark chocolate.
  • In a microwave safe bowl, melt dark chocolate. (I put the chocolate block in the microwave for 30 seconds at a time, stirred, 30 more seconds, etc.)
  • Using a spoon, spread the melted chocolate over the cookies.
  • Put them in the freezer again to set.
  • This recipe makes anywhere from 12-24 cookies, depending on the size. Keep in the “outside freezer” to preserve 🙂

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Enjoy!

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Easy Salted Cocoa Cookies (Clean!)

Hey guys! Happy Saturday  🙂

As some of you know, I work for Pinterest. This is amazing for multiple reasons – one of those reasons, of course, is that I get to be on Pinterest all the time. ALL. THE. TIME. I mean, they pay me to do it. If you’re not on Pinterest, stop reading now and sign up. Life changing, for reals.

At this point, my entire Pinterest feed is endless amazing looking desserts, sprinkled with a random rap quote and a cute puppy every now and then. (I love hip hop. And I’ll admit it – I search for cute puppies on Pinterest when I need a mental break at work). “Having” to be on Pinterest all the time now makes me want to bake all the time.  While my real jam is baking SUPER dirty desserts (think Oreos on top of cookie dough on top of brownies with ice cream & hot fudge, etc.), I have turned a new corner.

But, I  can’t give up the sweets. I just can’t. Why would I?

Enter Baking BadAsh. A blog dedicated to my pursuit of taking normally dirty treats and turning them clean. Recipe number one happens to be easy Salted Cocoa cookies. Yes, this chocolate-y goodness below is actually clean & made with healthy ingredients. Indulge now!

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Easy Salted Cocoa Cookies – Clean recipe! 

Cookie Ingredients:

  • 1 cup Coconut flour
  • 1/3 cup Agave or maple syrup
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/3 cup solid coconut oil
  • Coarse Sea Salt, as needed

Filling ingredients:

  • 1/4 Coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 4 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

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How to:

  1. Preheat oven temp to 350 degrees.
  2. In a medium to large bowl, mix almond flour and cocoa powder.
  3. In a seperate bowl, mix together egg, coconut oil, agave or maple syrup, and vanilla. Put in the fridge for a few minutes – it will make it easier to roll into balls if it’s a little chilled.
  4. Roll in to balls and then push them on to a parchment paper.
  5. Sprinkle sea salt over cookies then bake for 12 minutes.
  6. As cookies are baking, star mixing together ingredients for the cookie filling and whip together until  you get to a frosting-like consistency.
  7. When cookies are done, cool for 3-4 minutes then using a frosting tip, add enough to cookie to create the sandwiches. Eat!

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