Guiltless Chewy Oat Chocolate Chip Cookies

  • Author: The Kitchen Whisperer

FINALLY a cookie that you don’t have to feel guilty about eating one… or three!  These protein packed Guiltless Chewy Oat Chocolate Chip Cookies are made with protein powder and low sugar! These are absolutely DELICIOUS!

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  • 1/4 cup Syntrax Vanilla Bean Torte Protein Powder
  • 2 cups Quick Cooking Oats, divided *not instant or steel cut
  • 1/4 cup plus 1 tablespoon light brown sugar (or equal parts Steviva plus 2 tablespoon molasses or 2 tablespoon plus 1 teaspoon Splenda Brown Sugar Blend)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/3 cup plus 1 tablespoon Coconut Oil, softened (you can use unsalted butter in place if you’d prefer)
  • 1 teaspoon Vanilla Bean Paste (can use vanilla or coconut extract in place)
  • 1 extra large whole egg (or 3 1/2 tablespoon egg whites)
  • 3/4 cup dark chocolate chips
  • 1/4 cup raw coconut flakes *optional


  1. Preheat oven to 350F.
  2. Line a cookie sheet with parchment paper.
  3. Put 1 cup of the oats in a food processor and grind to form a powder.
  4. Place the oat flour, the remaining cup of oats, Syntrax Vanilla Bean Torte Protein Powder, brown sugar, cornstarch, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
  5. Turn on low to combine briefly.
  6. Add in the egg, vanilla bean paste and softened coconut oil.
  7. Mix to combine. The mixture will be very moist but almost look clumpy. That’s OK.
  8. Add in the chips (plus optional coconut) and mix just until combined.
  9. Using a medium cookie scoop (about a 1” round scoop – 2 teaspoon), scoop up some dough and gently press the bottom to ‘pack’ the dough in.
  10. Place on the parchment lined paper 2 1/2” apart.
  11. If desired, slightly press the top of the cookie down. Doesn’t affect the cookie, just the shape (if you want domed or more round).
  12. Bake for 9-11 minutes or until the tops of just starting to turn golden brown. They will give slightly to the touch.
  13. Place the pan on a cooling rack for 2 minutes then remove the cookies from the pan and place on the rack to cool completely.
  14. Store the cookies in an air tight container.
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