8 tablespoons salted butter ((or coconut oil, but this will not brown))
1/2 cup milk powder
1 scoop Chocolate Mint Equip Prime Protein ((or Chocolate Equip with 1 teaspoon mint extract))
1/4 cup Allulose (powdered)
1 teaspoon stevia glycerite

1

Heat the butter in a saucepan over medium high heat while stirring frequently until golden brown. Add the milk powder and stir well. Add the rest of the ingredients and use a hand mixer to combine well. Taste and adjust sweetness to your liking.

2

Divide the mixture into 12 1-inch balls and place 2 inches apart into a parchment lined baking sheet. Press each ball down with the bottom of a jar to create a 1/4 inch thick cookie.

3

Place in the freezer for 20 minutes.

2 ounces The Good Chocolate bar (chopped fine (or other sugar free chocolate))
1 tablespoon heavy cream
1/4 teaspoon mint extract

4

Once the cookies are almost frozen and very hard, prepare the chocolate dip by placing the chopped chocolate, 1 tablespoon heavy cream and mint extract into a microwave safe bowl. Heat in the microwave in 5 second intervals, stirring in between each interval. Continue until chocolate is completely melted.

sea salt (flakes)

5

Dip each frozen cookie into the melted chocolate and place back into the parchment lined baking sheet. Sprinkle with flakey sea salt if desired. Place the coated cookies into the fridge until chocolate is set. Enjoy!

6

Store extras in an airtight container in the fridge for up to 7 days. Can be frozen for up to a month.

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No Bake High Protein Carnivore Thin Mint Cookies

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