Sift together the oats, rice or casein protein powder, Natvia, baking powder, sea salt, and cinnamon (or ground wattle seeds and orange zest, if using).
Add the Greek yoghurt, egg whites, vanilla, and oil (or butter). Mix together until a soft dough forms.
Add the chocolate chips and incorporate evenly.
Divide the batter into 24 even pieces, about 22 grams each and roll each into a ball.
Pre heat the oven to 175C. Line a baking sheet with silicone baking paper or a silpat sheet.
Place the balls of dough on the baking sheet, leaving space between each. Flatten each cookie with a fork.
Bake for 8 to 10 minutes. Do not overbake. They will soften when stored.
Remove from the oven and allow to cool completely. Store in an airtight container. They are best the next day.
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