Still have some leftover Christmas candies? We know just what to do with them! These Chocolate Cake Protizyme Peppermint Candy Cookies will have you back in the Holiday Spirit! Protizyme Chocolate Cake and Peppermint never tasted so good! We use coconut flour to keep these gluten free and low carb.


  • 1/2 Scoop Protizyme Chocolate Cake (17 g)
  • 2 Tbsp Coconut Flour (16 g)
  • 1/2 Cup Canned Pumpkin (120 g)
  • 1 Tbsp Egg Substitute (15 g)
  • 2 tsp Unsweetened Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Peppermint Extract
  • 1 Tbsp Mini Chocolate Chips (15 g )
  • Sweetener to taste (2 Splenda packets)

Optional (for dipping)

  • Dark Chocolate
  • Peppermint Candies


  • Mix all ingredients in one bowl – add mini chocolate chips last
  • Scoop batter onto cookie sheet (batter will be wet)
  • Press down slightly
  • Bake at 350°F for 20 minutes
  • Let cool
  • Eat plain or dip in melted chocolate and crushed peppermint candies


6 Cookies (without dip)

  • Calories: 270 kcals
  • Carbs: 32 g
  • Fat: 9 g
  • Protein: 21 g

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