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Lemon Peppermint Protein Patties

Deliciously chewy Lemon Patties made using fresh juice and zest from real lemons. They are tender, soft, sweet, tart, bright and perfectly lemony. Quick and easy recipe. They are like bites of sunshine!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy lemon peppermint protein cookies, lemon peppermint protein patties, no bake lemon peppermint protein bites
Servings 6

Ingredients

Lemon Peppermint Filling

  • 1/2 cup cream cheese
  • 1/2 cup unflavored or light colored protein powder
  • 1/3 cup coconut flour
  • 1/3 cup powdered monk fruit sweetener or coconut sugar
  • 1 lemon, juice and zest
  • 1/2 teaspoon peppermint extract

Chocolate Coating

  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil

Instructions

Lemon Peppermint Filling

  • Mix together all the filling ingredients - I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together. The mixture should be slightly creamy since this will be the filling inside our peppermint patties.
    Taste test and add more peppermint extract if desired. You may also need more sweetener if you are working with unflavored protein powder.
    Note: Coconut flour and protein powders are all very different depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water.
    Flatten dough on a piece of parchment paper into desired thickness, (1/4 -1/2-inch thick) and use a ¼ cup measuring cup or a round cookie cutter to cut out the filling into 6 (more or less) rounds.
    For the best result, or if the filling is too soft, refrigerate the dough before cutting.
    Refrigerate or freeze the cookie rounds for 30-40 minutes until solid. This helps the dipping into the chocolate step so much easier.

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Remove cookies from the freezer. Drop one at a time into the melted chocolate and use a fork to spin it until it’s evenly coated in chocolate. Return the cookie to the parchment-lined plate. Repeat with the remaining cookies.
    If you have any left over chocolate simply drizzle it over the cookies with a spoon. Sprinkle on some lemon zest, then place in fridge or freezer for a few minutes for chocolate to set.
    To Store: Because of the cream cheese, it's best to store these peppermint patties in the fridge. Store them in an airtight container, and you can keep them fresh for up to 3-5 days.
    For longer storage, you can also freeze these treats. Store them in an airtight container and defrost overnight in the fridge when ready to eat. They should be good for 2-3 months.
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