Peppermint Candy Double Chocolate Cookies
Ingredients:
- 2 scoops Level-1 Peppermint Bark
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 cup Gluten-free all purpose flour
- ½ tsp baking soda
- ½ tsp Kosher salt
- 3/4 cup sugar free chocolate chips
Directions:
1. In the bowl of a stand mixer, mix the butter with the sugars on medium speed for about 2 minutes until lighter in texture.
2. Add the egg and vanilla and continue to mix for about 30 seconds until combined.
3. Add the flour, protein powder, baking soda, and salt and mix on low until just combined.
4. Fold in Sugar Free Chocolate Chips
5. Cover the bowl and chill in the refrigerator for 30 minutes.
6. Line two baking sheets with parchment paper and preheat the oven to 350 Degrees F.
7. Using a medium 2 tablespoon cookie scoop, transfer scoops of the dough onto the prepared baking sheets leaving about 3 inches between them to allow space for them to spread.
8. Bake in the oven for 12-14 minutes until they are lightly browned and the edges have crisped up. They should still appear quite soft in the center.
9. Let the cookies cool on the baking sheet for 10 minutes before transferring to a baking rack to finish cooling.
Nutrition Facts
Servings: 18 cookies
Cals: 182
P: 5g
C: 20g
F: 10g
Candy Cane Protein Shake
Ingredients:
- ½ cup Greek Yogurt
- 1 scoop of Level-1 Peppermint Bark Protein
- 1 cup of Fairlife Milk
- 2 tsp of Low Cal Sweetener
- ¼ tsp of Peppermint Extract
- ½ tsp of Vanilla Extract
- 1 cup of Ice
- 2 TBSP of Whipped Topping
- 2 TBSP of crushed Sugar-free Candy Canes (for garnish, optional)
- 2 Sugar-free Candy Canes (for garnish, optional)
Directions:
1. In a blender combine the ice, yogurt, protein powder, sweetener, peppermint and vanilla extract. Add the milk and blend it on high until well combined.
2. Pour the protein shake in the serving glasses and top with a tablespoon of whipped topping.
3. Garnish with a pinch or two of the remaining crushed candy canes.
4. Add an unwrapped candy cane for a festive flair! (Optional)
Nutrition Facts
Servings: 1
Cals: 165
P: 25g
C: 10g
F: 2g
Peppermint Bark Dip
Ingredients:
- 8oz Greek yogurt
- 2 cups light cool whip
- 1/2 cup white cake mix
- 1.5 scoops Level-1 Peppermint Bark protein powder
- 1/4 cup granular sweetener of choice
- 1/2 tsp peppermint extract
- 1/2 tsp granular sweetener until desired sweetness
- 1/4 cup mini chocolate chips
- 1/4 cup peppermint morsels - or crushed candy canes
Directions:
1. Combine the cream cheese, cake mix, protein powder, sweetener, peppermint extract, and stevia in with a hand mixer until smooth.
2. Test the batter and add more sweetener to taste.
3. Add 1-2 drops of red food coloring if you want to get it pink. Fold in the chocolate chips and peppermint morsels.
4. Store in the fridge for 1-2 hours or in the freezer for 30 minutes before serving.
5. The longer it sits, the more the flavors come together, and the better it is! Best if made a day in advance and stored in the fridge overnight.
6. Serve with dippers like animal crackers, pretzels, apples, graham crackers, or cookies!
Nutrition Facts
Serves: 4
Cals: 272
P: 20g
C: 31g
F: 8g
Peppermint Bark Protein Squares
Ingredients:
Base:
- ½ cup Level- Peppermint Bark Protein Powder
- ⅓ cup Oat Flour
- 5 TBSP Coconut Flour
- 3 TBSP Unsweetened Cocoa Powder
- 2 TBSP Cocoa Powder
- 5 TBSP Unsweetened Almond Milk
- ½ Crushed Peppermint Candy Cane
Protein Frosting:
- ⅔ cup Level-1 Vanilla Protein Powder
- ¼ cup Non-fat Greek Yogurt
- 1 TBSP Coconut Flour
Chocolate Coating:
- 1½ TBSP Chocolate Chips, Sugar-free recommended
- ¼ tsp Coconut Oil
- ¼ Crushed Peppermint Candy Cane
Directions:
1. Line a 8½” x 4½” loaf pan with parchment paper; Leave an overhang to lift out later.
Base:
1. In a bowl combine protein powder, oat flour, coconut flour, cocoa powder, black cocoa and crushed peppermint candycane.
2. Add in milk (a little at a time) and mix. Mixture will be like a dough. (Add more milk if too dry, coconut flour if too wet.)
3. Transfer to pan and press down.
Protein Frosting:
4. In a bowl, mix vanilla protein powder, yogurt and coconut flour until smooth. (Mixture should be thick but smooth and spreadable. Add milk if too thick, coconut flour if too thin.)
5. Spread on top of base and use back of spoon/spatula or fingers to smoothen.
6. Place in freezer 10-15 minutes to harden.
For Chocolate topping:
1. Place chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted.
2. Spread chocolate on bar and use back of spoon to smoothen.
3. Top with crushed peppermint candy canes.
4. Let cool 5 min in freezer.
5. Lift layers out of pan, place on cutting board and using a warmed sharp knife, slice into 6 bars.
Nutrition Facts
Servings: 8 Bars
Cals: 116
P: 13g
C: 12g
F: 3g
