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Protein oat cookies

Prep Time:

20 mins

Cook Time:






About the Recipe


Base cookie

  • 4 cups organic, wheat-free rolled oats

  • 2 cups vanilla protein powder

  • 2 tsp bi-carb soda

  • 1/2 tsp salt

  • 1 cup butter (or dairy-free alternative - I love coconut butter or almond butter)l melted

  • 1/2 cup (65ml) maple syrup (honey or rice malt syrup)

  • 1 cup almond milk

  • 1/2 cup water


  • Jam drops:

    • 1 cup desiccated coconut

    • 1 cup berries

    • 2 tbs chia seeds

    • 2 tbs of coconut sugar (optional)

    • 1/2 cup of water

  • Choc chips (choose your poison)


  1. If making jam drops, prepare jam. Add all ingredients to a pot uncovered and simmer on low-med for 20 mins while you prepare the cookies.

  2. Blend dry base cookie ingredients, until oats are to desired texture (I make it into a flour). Add coconut for jam drops recipe.

  3. Mix wet ingredients and heat for 1min on stove/microwave until combined

  4. Add wet & dry ingredients. Mix. Add more milk/water if too dry (want it a sticky dough consistency).

  5. Roll into balls & place on a baking tray. For jam drops add a hole in the middle & add 1tbs of jam. For choc chip add choc chips/chocolate on top of cookies.

  6. Bake for 20 mins on 160c.

  7. Cool on a rack. Store in an airtight container for 3-4 days (if they last that long), or store in the freezer for 2-3 months. I love to reheat them before eating.

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