Ultimate Chocolate Chip Oat Protein Cookie

• 220g butter – we used Devondale ‘light one’
• 1/2 cup (90g) of zero/low-calorie sweetener
• 1 small egg (44g)
• 1 tsp vanilla bean powder
• 105g Bulk Nutrients WPC Vanilla
• 15g Egg Protein Powder
• 30g Bulk Nutrients Micellar Casein Vanilla
• 40g (1/2c) oats
• 80g chocolate chopped – we used Well Naturally no sugar milk chocolate
• 1/2 Tbsp water
• 1 tsp Cocoa

1. Step 1: Pre heat oven to 160 Degrees Celsius.
2. Step 2: Line a baking tray with baking paper.
3. Step 3: Cream your butter and zero or low-calorie sugar alternative to a pale and fluffy consistency. (Beat with beaters for 3-5 minutes scrapping the sides as you go).
4. Step 4: Add your egg and vanilla and continue to beat until combined. Turn off beaters.
5. Step 5: In another bowl sift your baking powder and three proteins.
6. Step 6: Add your butter mix, chopped chocolate, oats and fold well.
7. Step 7: Remove 130g of the mix and set aside.
8. Step 8: With remaining mix, place onto your baking tray and press down/shape into a cookie (ours took up the width of the tray).
9. Step 9: With the set aside mix, add your cocoa and water and combine well.
10. Step 10: Shape into 5 equal sized small disk cookies. Place on top of your large cookie.
11. Step 11: Place in the oven to start baking, after twenty minutes checking to ensure edges don’t burn and turn tray if needed, cook for about 30 more minutes. Note: If making small cookies they will only need about 8-10 minutes.
12. Step 12: Remove from oven and allow to cool slightly before transferring to a tray to cool.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!