Raw Vegan Protein Thin Mints
Happy Monday! I hope you’ve all had a wonderful Fiesta! San Antonio really knows how to throw a 17 day long party. You’d think that since Fiesta is over it would be time to retire the papel picado and fiesta apparel, but that’s where you’re wrong! It’s never time to put away party decorations! There’s always a reason to put on fake mustaches at our house.
The hubby and I have been very active lately. This past week we’ve gotten into a groove of eating well, exercising, editing video projects, watching 80’s fantasy movies, and playing music. We’ve been starting each day with fruit & veggie smoothies and either going for a run or doing a workout dvd. I prefer getting outside for exercise. The other day we walked / jogged all the way to Grandma’s house (my Mom’s house), where she just happened to be babysitting my nephews. Fun ensued and then we jogged home. Those are the kind of memories you don’t make doing an exercise dvd, but then again, I dislike running when it’s 90° outside.
These Thin Mints are ready for Fiesta all year long!
Taking our more active lifestyle and my huge sweet tooth into consideration, I decided I would share these yummy vegan thin mints today. Not only are they vegan, they are raw, gluten-free, packed with protein, and super easy!
Raw Vegan Protein Thin Mints
Makes 1 Dozen Cookies – Recipe adapted from One Green Planet
3/4 cup organic chocolate flavored soy protein powder
2 1/2 tbsp organic cocoa powder
1 tsp vanilla extract
1 tsp peppermint extract
1 tsp agave
7 tbsp coconut oil, liquid at room temperature
Combine above ingredients into a medium bowl and stir until well mixed. The mixture will be liquid at first, but the coconut oil will start to set and thicken the cookie dough. If your dough isn’t thickening, place the bowl in the fridge for 15 minutes. Remove from fridge and stir until it starts to solidify. The mixture just needs to be firm enough to hold its shape.
Use a tablespoon cookie scoop to drop rounded cookie dough balls onto a parchment-lined baking sheet. Cover the cookies with plastic wrap and press the dough balls down with your finger tips until they form a flattened round shape, reshaping the edges if needed. Place the cookies in fridge to set for 30 minutes. They are ready to eat when they are hard to the touch. You can expediate this process by placing them in the freezer for 15 minutes.
“Are these for me??”
Fiesta Thin Mints Photo Booth
The chocolate and peppermint combination makes these cookies irresistible. I’m dedicating these cookies to my gluten-free bestie Marisa! I miss you girl! Best of luck finishing up your MFA! I’m counting the days till we reunite. I guess Remy can have some of these cookies too :)
A stack of delicious goodness
Local Vegan News
· Congrats to the amazing team over at Earth Burger for achieving their Kickstarter goal. There will be a plant-based fast food restaurant in Texas!
· Join San Antonio Vegetable Eaters (SAVE) this Saturday for their Monthly Dineout at Vegeria
p.s. I’ve added a Frequently Asked Questions page, check it out!