Oatmeal chocolate cookies, they are perfect for my diet; rich in fiber and protein but also very tasty!

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These oatmeal chocolate cookies are the perfect balance of nutritious and delicious—packed with fiber, protein, and just the right amount of sweetness. They’re soft, chewy, and easy to make with simple ingredients. Great for breakfast, snacks, or dessert!

Why You’ll Love This Recipe

✅ Naturally sweetened (no refined sugar)
✅ High in fiber & protein (keeps you full longer)
✅ Soft & chewy texture (not dry or crumbly)
✅ Customizable (add nuts, raisins, or coconut)
✅ Quick & easy (ready in 20 mins!)
✅Quick breakfast : with yogurt and fresh fruit .
✅Pre/post workout snack : good and light energy.
✅Children’s snack : without refined sugars, but delicious.

Oatmeal Chocolate Cookies Recipe

Cooking time: 15–20 minutes
Total time (including cooling): about 30–35 minutes
Servings: 8 biscuits
Calories: 50 per biscuit

Ingredients

40 g finely ground oat flakes
1-2 tablespoons stevia sweetener (or 4 tablespoons erythritol, maltitol or sugar)
1 medium egg
1 tablespoon vegetable oil (such as coconut oil)
½ teaspoon baking powder
To taste: vanilla, cinnamon, ginger or other spices
About 20 g of 70% dark chocolate for the final decoration

Instructions

1. Preparation of the dough

In a large bowl, crack the egg and add the sweetener.
Using a hand whisk, beat vigorously until the mixture becomes frothy.
Add the finely ground oat flakes and the yeast. Mix thoroughly.
Add the vegetable oil and mix well until you obtain a compact but soft dough.
If desired, add spices such as cinnamon, vanilla or a pinch of nutmeg.

2. Shaping the biscuits

Place a silicone mold (preferably oval or round shaped) on a baking tray.
Fill 4 cavities using an ice cream scoop for a uniform portion.

3. Cooking

Bake at 180°C in static mode for 15–20 minutes, until golden on the surface.

Remove from the oven and let the biscuits cool for a few minutes, then transfer them to a wire rack.

4. Decoration

Melt the dark chocolate in a bain-marie or in the microwave.
Dip the tip of each biscuit into the melted chocolate and let it solidify.

Tips and variations

Store in an airtight container for up to 7 days.
For a vegan version, replace the egg with ½ mashed banana or a “flax egg” (1 tablespoon flaxseeds + 3 tablespoons water).
Want a protein boost? Add a scoop of vanilla protein powder to the batter.