Healthy Double Chocolate Oatmeal Cookies (High Protein)
Healthy Double Chocolate Oatmeal Cookies (High Protein) are the perfect stage for snacking…or for fancying up into ice cream sandwiches. (*wink, wink*) A good dose of protein, no sugar, no flour, and great flavor all rolled into one!

Protein Chocolate Oatmeal Cookies
I grew up baking cookies every week…and watching much of the batter being snatched up as I mixed and stirred. And while I would not call myself a cookie connoisseur per se, I definitely appreciate the flexibility to which baking so many cookies has led.
You see, when you cook or bake something over and over again, you learn the ins and outs of how that type of food works. And this frees you up to experiment.
These cookies are somewhat of an experiment–a happy one that ended well with a delicious result.
The Inspiration Behind This Cookie Recipe
A few weeks ago, some new friends invited us to their home for a table full of scrumptious Chinese dishes. At the end of the meal, they pulled out jars of homemade high-protein yogurt.
Another friend later mentioned to me that this protein yogurt was delicious frozen between two chocolate oatmeal cookies as a type of “protein ice cream sandwich.”
The thought inspired me. Visions of super yummy ice cream sandwiches (that I could serve up to my kids as a healthy snack) passed before my eyes.
And so it had to be.
I set out on a quest to make protein cookies that would be worthy to house high-protein frozen yogurt.
No-Sugar Chocolate Oatmeal Cookies
What I like most about these Healthy Double Chocolate Oatmeal Cookies is that they are truly healthy. There is no boatload of sugar, as there is in regular chocolate oatmeal cookies.
Yet the flavor remains true.
These cookies are dense. The protein is packed in there, and they don’t have any extra fluff.
This makes them perfect for ice cream sandwiches, which was my original aim when I started experimenting with this recipe.

Tools Needed for This Recipe
You do not need any fancy equipment for this recipe, just these simple tools:
- a cookie sheet
- a mixing bowl
- parchment paper or a silicone baking mat
Ingredients for Healthy Double Chocolate Oatmeal Cookies
- 1 cup organic quick oats
- 1/2 cup dark chocolate cocoa powder (100% cacao)
- 2 Tbsp. protein powder (our favorite is Mt. Capra Unsweetened Grass-Fed Goat Whey Protein Powder)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. Himalayan pink salt
- 1 1/2 Tbsp. unsalted butter
- 1 egg, slightly beaten
- 1/2 Tbsp. chia seeds + 3 Tbsp. filtered water
- 1 tsp. pure vanilla extract
- 1/4 cup maple syrup
- 1 Tbsp. full-fat coconut milk
- 1/4 cup mini dark chocolate chips
How to Make Double Chocolate Oatmeal Cookies Without Sugar
- Preheat oven to 325F.
- Soak chia seeds in filtered water for at least 15 minutes.
- In a medium-sized mixing bowl, sift together quick oats, protein powder, cocoa powder, baking powder, cinnamon, and Himalayan pink salt. Set aside.
- Melt butter.
- In another medium-sized mixing bowl, stir together melted butter, egg, soaked chia seeds, vanilla extract, maple syrup, and coconut milk.
- Add the wet ingredients to the dry ingredients and mix well. Stir in the mini dark chocolate chips.
- Roll into discs and place one-inch apart on a parchment-paper-lined cookie sheet (or use a silicone baking mat). (The cookies will not spread or flatten while baking, so make sure to shape them into your desired size before placing them in the oven.)
- Bake for 8-10 minutes, or until the tops are slightly set. Do not overbake, or the cookies will be dry. (I like to pull them out of the oven when the tops look slightly underdone.)
- Let cool on a wire rack. Store in an airtight container at room temperature or use to make homemade protein ice cream sandwiches.

Storing Sugar-Free Double Chocolate Oatmeal Cookies
These cookies store well in an airtight glass container at room temperature. You can also freeze them, though they may be slightly more crumbly after freezing.
How to Use Healthy Double Chocolate Oatmeal Cookies
Eat these delicious cookies straight from the oven (after allowing them to cool, of course) or use them to make delicious ice cream sandwiches. Check out our recipe for Healthy Protein Chocolate Chip Cookie Dough Ice Cream Sandwiches for more snack inspiration.
Other Favorite Healthy Chocolate Recipes to Try
After you chow down on these yummy protein cookies, try these other healthy chocolate recipes:
- Healthy No-Bake Double Chocolate Granola Bars
- Healthy Chocolate Brownie Muffins
- Healthy Homemade Coconut Oil Dark Chocolate Bites
Try These Protein Recipes Next
- Healthy Chocolate Brownie Muffins (Almond Flour, High Protein)
- Maple Syrup Kettle Corn (with Protein Powder)
- Fall Gouda Cheese Dip with Butternut Squash

Healthy Double Chocolate Oatmeal Cookies
Healthy Double Chocolate Oatmeal Cookies (High Protein) are the perfect stage for snacking...or for fancying up into ice cream sandwiches. (*wink, wink*) A good dose of protein, no sugar, no flour, and great flavor all rolled into one!
Ingredients
- 1 cup organic quick oats
- 1/2 cup dark chocolate cocoa powder (100% cacao)
- 2 Tbsp. protein powder (see note for our favorite type)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. Himalayan pink salt
- 1 1/2 Tbsp. unsalted butter
- 1 egg, slightly beaten
- 1/2 Tbsp. chia seeds + 3 Tbsp. filtered water
- 1 tsp. pure vanilla extract
- 1/4 cup maple syrup
- 1 Tbsp. full-fat coconut milk
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat oven to 325F.
- Soak chia seeds in filtered water for at least 15 minutes.
- In a medium-sized mixing bowl, sift together quick oats, protein powder, cocoa powder, baking powder, cinnamon, and Himalayan pink salt. Set aside.
- Melt butter.
- In another medium-sized mixing bowl, stir together melted butter, egg, soaked chia seeds, vanilla extract, maple syrup, and coconut milk.
- Add the wet ingredients to the dry ingredients and mix well.
- Stir in the mini dark chocolate chips.
- Roll into discs and place one-inch apart on a parchment-paper-lined cookie sheet (or use a silicone baking mat). (The cookies will not spread or flatten while baking, so make sure to shape them into your desired size before placing them in the oven.)
- Bake for 8-10 minutes, or until the tops are slightly set. Do not overbake, or the cookies will be dry. (I like to pull them out of the oven when the tops look slightly underdone.)
- Let cool on a wire rack. Store in an airtight container at room temperature or use to make homemade protein ice cream sandwiches.
Notes
Our favorite protein powder to use in this recipe (and all others) is Mt. Capra's Unsweetened Grass-Fed Goat Whey Protein Powder.
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