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Cinnamon Protein Oat Cookies

Wet Ingredients

Dry 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
  • Add-ins: 40g raisins, 40g dried goldenberries, 2 tbsp. chia seeds

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

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.

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.

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

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 on the weekend and defrost one or two to take as healthy snacks at work or before a gym workout.




  1. Preheat the oven to 170°C and line and grease a baking sheet
  2. In a large bowl, mix together all the dry ingredients.
  3. Add the wet ingredients and mix with a wooden spoon to form a sticky dough.
  4. Fold in the dried fruit and chia seeds.
  5. Using your hands, roll equal sized amounts of the cookie mixture into 12 balls. Place each ball on the prepared baking sheet.
  6. 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!