White Chocolate Protein Thumbprints

This is not your typical holiday cookie. It doesn’t have any cinnamon, molasses, or peppermint in it.

But it is a healthy thumbprint cookie! A modern day thumbprint cookie…

Make these healthy thumbprint cookies this holiday season for some extra protein and a healthy twist on a classic! They are gluten free and vegan too!

These guys are a spin off of my nut butter energy balls. They are a no bake cookie made from peanut butter, honey, and Designer Whey White Chocolate Protein Powder. Oh Em Gee. 

On top I melted some white chocolate. Just because.

White Chocolate Protein Thumbprints

My secret for making these EXTRAordinary…is storing them in the freezer and eating them cold with a cup of hot coffee. Zee perfect afternoon pick-me-up…any time of the year. 

White Chocolate Protein Thumbprints

The white chocolate protein powder is EXTREMELY tasty. If you use the code ZDWHEY5 You can get 20% off your purchase at DesignerWhey.com (yes I am an affiliate). 

White Chocolate Protein Thumbprints

Three cheers for Friday and three more cheers of two more days of Healthy Holiday Treats! 

Recipe

White Chocolate Protein Thumbprints

  • Prep Time: 15 mins
  • Total Time: 15 mins

Ingredients

  • -2 cups oat flour (oats ground down into flour)
  • -1 cup oats (quick cooking or rolled)
  • -2 scoops Designer Whey White Chocolate Protein Powder
  • -½ cup peanut butter, smooth
  • -¼ cup honey
  • -½ cup water
  • -½ cup white chocolate chip (for melting)

Instructions

  1. Place 2 cups of oats (quick cooking or rolled) in a small food processor. Process until the oats have turned into flour. Next, add in 2 scoops of DW White Chocolate Protein Powder and mix until combined. Transfer into a large bowl.
  2. Add in 1 more cup of oats (quick cooking or rolled) to give texture and mix with a wooden spoon. Next, melt ½ cup of peanut butter and pour into mixture. Add ¼ cup of honey and ½ cup of water and mix until combined. At this point it should have the texture of cookie dough.
  3. Roll dough into balls (using a heaping tablespoon) and place onto a cookie sheet covered with parchment paper. Using your thumb, lightly press into the center. Repeat to all balls.
  4. Next, in a small tupperware, melt about ½ cup of white chocolate chips. Transfer into a plastic sandwich bag and cut tip off. Fill each thumbprint to the top (tip: the deeper the thumbprint, the more white chocolate you will use)
  5. Freeze for about 15 minutes or until the chocolate has set.
Make these healthy thumbprint cookies this holiday season for some extra protein and a healthy twist on a classic! They are gluten free and vegan too!
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