Mint Chip Protein Cookie Dough - Dr. Mark Hyman

Mint Chip Protein Cookie Dough

This Mint Chip Protein Cookie Dough will satisfy a craving for something sweet in a low-sugar and protein-rich way. Enjoy it straight out of the jar or use it as a dip on apples and celery. 

Healthy fats from almond flour and cashew butter give this recipe its dough-like texture without the need for eggs, and vanilla protein powder adds satiating protein for good metabolic health. Almond flour is also rich in fiber which benefits digestion and blood sugar regulation, as well as antioxidant vitamin E. I added a little peppermint extract for an extra dose of flavor. 


Wishing you health and happiness,
Mark Hyman, MD


  • 1 ¼ cups fine almond flour
  • ¾ cup Vanilla Farmacy Super Simple Grassfed Protein
  • ¼ cup cashew butter or any other preferred nut butter
  • ⅓ cup almond milk or preferred nut milk
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • 2 tablespoons maple syrup
  • ½ cup chocolate chips
  • Pinch Maldon flake salt

1. Combine the almond flour and protein powder in a blender or food processor and pulse until combined.

2. Add the nut butter, almond milk, vanilla extract, peppermint extract, and maple syrup. Pulse until combined. Stop and scrape sides of the blender using a rubber spatula if needed.

3. Transfer the “cookie dough” into a bowl and add the chocolate chips. Fold them into the dough using a spatula.

4. Garnish with a sprinkle of flakey salt and enjoy! Dough can be stored in the fridge for up to 1 week or frozen for up to a month.

Nutritional analysis per serving (2 tablespoons): Calories: 160, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 93mg, Carbohydrates: 10g, Fiber: 4g, Sugars: 4g, Protein: 11g, Net Carbs: 7g

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