Double Cocoa Oat Protein Cookies

Name: Double Cocoa Oat Protein Cookies
Yield: 4 servings
Ingredients: 70 g Rolled oats; 50 g Unflavored micellar casein powder; model 110 cal, 24 g protein, 2 g carbs, 1 g fat, 60 mg sodium per 30 g; 130 g Plain nonfat Greek yogurt; 50 g Whole egg, without shell; 12 g Olive oil; 16 g Unsweetened cocoa powder; 2 g Double-acting baking powder; generic model; 2 g Vanilla extract; 0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Double Cocoa Oat Protein Cookies

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

186.6calories

18.0g protein

16.5g carbs

6.4g fat

Sodium: 109 mg / estimated

2 of 8 cookies (4 servings). Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

70 g Rolled oats
50 g Unflavored micellar casein powder; model 110 cal, 24 g protein, 2 g carbs, 1 g fat, 60 mg sodium per 30 g
130 g Plain nonfat Greek yogurt
50 g Whole egg, without shell
12 g Olive oil
16 g Unsweetened cocoa powder
2 g Double-acting baking powder; generic model
2 g Vanilla extract
0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend

Cooking instructions

Heat oven to 350 F (175 C). Grind oats to fine flour and mix with casein and baking powder. Whisk yogurt, egg, oil, vanilla and sweetener, then stir into the dry ingredients, including the cocoa for the chocolate version. Rest 10 minutes for casein and oats to hydrate. Divide into 8 equal dough portions and flatten on parchment into 3-inch rounds about 1/4 inch thick; these will not spread like sugary cookies. Bake 10-14 minutes until set and the thickest center reaches 160 F. Cool fully on the tray. Do not eat raw dough. Expect soft, cake-like protein cookies rather than crisp butter cookies. Serve two of the eight cookies per listed portion. Freeze cooled cookies before making ice cream sandwiches if desired; the finished sandwich card provides the extra filling quantities and complete nutrition.

Meal-prep storage

Cool fully, then refrigerate airtight at 40 F or below within 2 hours; use within 3-4 days. Freeze individually wrapped up to 1 month for quality. Thaw in the refrigerator.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

An original protein-cookie adaptation inspired by the uploaded Nick Kazamias clip, not a transcription of his recipe. Casein is specified for dough hydration; whey alone changes the dough. All ingredients and chocolate are counted.

New development recipe; texture, exact product labels and finished yield need kitchen validation.

More bars, brownies & cookies recipes

Illustrative image of Chocolate Peanut Nougat Freezer Bars