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Just in Time for the Holidays, Gather the Family and Bake Up These Delicious Chocolate Peppermint Madeleines

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Chances are you’ve enjoyed the half-cake, half-frosted-cake combo of madeleines. But you’ve never had them like this before! Just in time for your holiday planning, these tasty little protein treats pack a protein punch and taste seasonally delicious. For your next hosting gig, as a work present or just because, enjoy these fantastic treats this holiday and beyond.

NUTRITIONAL INFO

CHOCOLATE PEPPERMINT MADELEINES

Yields: 12 cookies | Serving Size:  1 cookie

Calories: 130 | Protein: 14g  | Fat: 6g | Net Carb: 8g 

Total Carb: 14g | Fiber: 3g

Prep Time: 10 mins  | Cook Time: 20 | Total Time:  40 mins

Ingredients

CHOCOLATE PEPPERMINT MADELEINES

  • 1 Quest Cookies & Cream Protein Bar
  • 1 scoop Quest Vanilla Milkshake Protein Powder
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp almond flour
  • 1 tbsp zero calorie sweetener
  • 1/4 cup egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar-free chocolate chips
  • 1 tsp coconut oil, melted
  • 1-2 drops of peppermint oil
  • Peppermint candy sprinkles for optional garnish

Method

  1. Preheat the oven to 350 degrees F and prepare a standard madeleine pan with non-stick spray.
  2. Place the Quest Protein Bar on a microwave safe plate and microwave for 20-30 seconds.
  3. let cool completely then break the bar into pieces and place them in a food processor or nutribullet until crumbles form.
  4. Transfer the crumbles to a mixing bowl and add the protein powder, cocoa powder, almond flour, sweetener, baking powder and salt then stir until combined.
  5. Add in the applesauce, egg whites, almond milk and vanilla. Stir until a batter forms.
  6. Spoon the batter into the molds and bake for 15-20 minutes. Let cool.
  7. once cooled, melt the chocolate, peppermint and coconut oil together in a microwave safe dish. Once smooth, dip each madeline into the chocolate, covering half and then place them on a sheet of parchment paper.
  8. Garnish with sprinkles and then place in the freezer to chill until the chocolate is cold.

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