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Cinnamon Oat Protein Cookies

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Are you a cookie monster? I must say, I am rather fond of cookies, especially with a nice cup of tea/ coffee!


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One of my all time favourites are cinnamon oat cookies; that comforting blend of oats paired with aromatic cinnamon, peppered with sweet chewy raisins; especially those near the cookie surface that are slightly caramelised upon baking.


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So I set myself a challenge to make healthy cinnamon oat cookies. For this, I have used just a little oil, added in ground flaxseed, chia seeds, protein powder and a combination of anti-oxidant rich dried goldenberries in addition to the traditional raisins. The goldenberries are sharp and tangy whilst the raisins are nice and sweet! I have also added some grated courgette; you can never eat enough veggies! You can’t taste the courgette, but it adds moisture, a splash of colour and of course extra nutrition.


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These cookies are really simple to make (a one bowl wonder!), quick to bake and also freeze easily, making them great for meal prepping.


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They really taste delicious (I think this combo really works and the blackstrap molasses really adds depth of flavour alongside the hum of cinnamon). I like to make a batch in the weekend and defrost one or two to take as healthy snacks at work or before a gym workout.


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Makes: 12 cookies 

Preparation time: 20-25 mins


Dry ingredients:

  • 100g oats (gluten-free if required)
  • 30g ground flaxseed
  • 30g protein powder (soya bean, pea or whey work well)
  • 90g almond flour
  • 60g coconut sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. baking soda
  • pinch of salt

Wet Ingredients:

  • 100g courgette, grated (approximately ½ a large courgette)
  • 1 large egg, beaten or chia or flaxseed egg
  • 3 tbsp coconut oil, melted, olive oil or rapeseed oil
  • 1 tbsp. blackstrap molasses
  • ½ tsp. vanilla extract


  • 40g raisins
  • 40g dried goldenberries
  • 2 tbsp. chia seeds



  • Preheat the oven to 170°C and line and grease a baking sheet
  • In a large bowl, mix together all the dry ingredients.
  • Add the wet ingredients and mix with a wooden spoon to form a sticky dough.
  • Fold in the dried fruit and chia seeds.
  • Using your hands, roll equal sized amounts of the cookie mixture into 12 balls. Place each ball on the prepared baking sheet.
  • Bake in the oven at 170°C for 8-10 mins, until the edges start to brown. Allow to cool on the baking tray for 15 mins before transferring onto a wire rack to cool fully. Enjoy!

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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2 replies »

  1. These look amazing! I can’t wait to try them out. Cinnamon is one of my absolute favourite flavours and I bet these will be delicious. Oats are so great as a cookie base too – they keep you full all day long.


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