Choc Oatmeal Protein Cookies

Vegan, dairy and GF

As a wheelchair rugby ‘WAG’ and avid gym-goer myself, making healthy, protein-packed post-workout snacks is always on my mind. These choc oatmeal protein cookies came about because I had leftover rolled oats, and because cookies and chocolate, well who doesn’t love that combo? These are also kid-friendly.


Dry Ingredients

  • 1 cup gluten free rolled oats

  • 1 cup almond meal

  • ½ scoop vanilla pea protein

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 tsp cinnamon

  • 1 tsp cacao powder

  • 1/2 cup dark chocolate, chopped roughly (I used a mix of Whittaker’s Dark Ghana 72% cocoa and Lindt 90% dark chocolate – both dairy free)

Wet Ingredients

  • ¼ cup melted coconut oil

  • 1/8 cup pure maple syrup or honey

  • 2 flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons water, whisked together, set for 15 minutes)

  • 1 teaspoon pure vanilla extract


  • Preheat oven to 180 deg C.

  • Line cookie tray with baking paper and set aside.

  • In a large bowl mix together the wet ingredients (holding back 2 tablespoons of coconut oil) until thoroughly combined. Add the dry ingredients including the chocolate to the wet mixture and gently fold until combined. If the mixture is too dry, add remaining coconut oil – it should stick together but not be overly wet.

  • Using a tablespoon, scoop roughly equal sized portions onto the baking tray, making sure to flatten them slightly as they won’t spread on baking.

  • Bake in oven for 6-8 minutes or until firm and golden on top.


Make sure you measure ¼ cup of melted coconut oil – the equivalent amount of solid coconut oil will not be same.

You can add whatever protein powder you prefer, be it a vegan powder or a whey protein (keeping in mind this makes them no longer vegan or dairy free).

Due to the humidity in Queensland, I keep these in an airtight container in the fridge. They don’t last more than a week and will still soften but not as much as if they’re kept out.

Choc oatmeal protein cookie_tray.jpg


  • I used whole flaxseeds which I blitzed quickly in a bullet blender – much more efficient than using a mortar and pestle and heaps quicker too! Flaxseeds are high in omega-3 essential fatty acids so are not only great for binding ingredients to one another (when you soak them they become sticky and gel-like) but also provide a vegan source of anti-inflammatory omega-3’s which help with maintaining good brain function, mobile joints and optimal hormone & neurotransmitter production

  • Who doesn’t love chocolate? A little piece of good quality dark choc everyday is good for body and soul; dark chocolate & cacao powder contain magnesium, iron, potassium, zinc and good antioxidants. But let’s be honest – chocolate in all forms makes us happy and getting extra health benefits is really the icing on the cake. Like everything in life, if you want it, go for it, but really truly enjoy it without guilt or feeling bad- because life is NOT about feeling bad about food!