Soft, fudgy chocolate cookies with cocoa and a scoop of chocolate protein. Six at 86 calories each — a genuinely low-cost way to have cookies around.

The key is pulling them while they still look underdone; protein-powder bakes turn dry the moment they’re “done.”

Ingredients

  • Oats — ½ cup (rolled or quick) [P 6 C 30 F 3]
  • Fat-free plain Greek yogurt — ½ cup [P 11 C 4 F 0]
  • Protein powder — 1 scoop, ~30 g (chocolate) [P 24 C 3 F 1]
  • Unsweetened cocoa powder — ¼ cup [P 5 C 16 F 4]
  • Egg whites — 2 tbsp [P 3 C 0 F 0]
  • Coconut or olive oil — 1 tbsp [P 0 C 0 F 14]
  • Dark chocolate chips — 1 heaping tbsp [P 1 C 6 F 3]
  • Sugar-free maple syrup — 3–4 tbsp
  • Baking powder — ¼ tsp
  • Baking soda — ¼ tsp
  • Vanilla extract — ¼ tsp
  • Salt — ⅛ tsp

Method

  1. Heat the oven to 375°F / 190°C.
  2. Mix. Blend the oats into a powder, then combine with everything else until thick and smooth.
  3. Bake. Spoon 6 cookies onto a tray and bake 10–12 minutes, pulling them while soft.

What to eat it with

  • A glass of milk (or protein shake).
  • A little nut butter spread on top.
  • Warmed for a molten middle.

Variations

  • Bigger, thinner: add 2 more tbsp egg whites for more volume.
  • Nutty: fold in chopped nuts (adds fat).
  • Dairy-free: plant yogurt and plant protein.

Honest notes

  • Fibre: about 1.5g a cookie, from the oats and cocoa.
  • Protein depends on your powder: the 7g a cookie assumes a ~30g chocolate scoop.
  • Seal them: an airtight container keeps them soft; open air dries them fast.