Choc Oatmeal Cookies



  • 150g rolled oats
  • 30g oat flour (rolled oats finely blended)
  • 70g self raising flour
  • 30g bRAW ultimate plant protein (Vanilla) @brawprotein vanilla protein powder
  • 90g shredded coconut
  • 130g granulated sweetener of choice
  • 50g rice malt syrup
  • 100g coconut oil or vegan butter, melted
  • Pinch of salt
  • 100g dark chocolate, roughly diced


  1. Preheat oven to 175C
  2. Put all dry ingredients, except chocolate, in a bowl and mix until well combined
  3. Add remaining ingredients, except chocolate, and mix until a dough forms
  4. Gently fold chocolate through dough mixture
  5. Form dough into 18-20 cookie shapes and place on a baking tray lined with baking paper
  6. Bake for 12-15 min (cookies will be chewier when cooled completely)
  7. Ensure to cool completely before storing. To store, keep in an airtight container at room temperature for 5-7 days or freezer for 1-2 months

Choc Oatmeal Cookies Recipe

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