by Viviane Buzzi from Chocolate Chilli Mango


  • 115 grams instant oats (oat flour, gluten-free preferably)

  • 85 grams unflavoured rice protein powder OR micellar casein powder

  • 125 grams Natvia*

  • 2.5 grams (0.5 teaspoon) gluten-free baking powder

  • 0.5 teaspoon sea salt

  • 0.5 teaspoon ground cinnamon

  • 100 grams non-fat thick plain Greek yoghurt

  • 60 grams pasteurised egg whites

  • 1 teaspoon vanilla bean paste

  • 30 millilitres macadamia nut oil (or melted unsalted butter, or virgin coconut oil)

  • 60 grams dark chocolate chips, 70% - 100% cacao


  • 1.

    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).

  • 2.

    Add the Greek yoghurt, egg whites, vanilla, and oil (or butter). Mix together until a soft dough forms.

  • 3.

    Add the chocolate chips and incorporate evenly.

  • 4.

    Divide the batter into 24 even pieces, about 22 grams each and roll each into a ball.

  • 5.

    Pre heat the oven to 175C. Line a baking sheet with silicone baking paper or a silpat sheet.

  • 6.

    Place the balls of dough on the baking sheet, leaving space between each. Flatten each cookie with a fork.

  • 7.

    Bake for 8 to 10 minutes. Do not overbake. They will soften when stored.

  • 8.

    Remove from the oven and allow to cool completely. Store in an airtight container. They are best the next day.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 49kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 43mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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These cookies are a soft chewy style cookie. They soften a little when stored. They are much lower in fat due to the use of yoghurt instead of most of the butter or oil. As a result, it is important not to over bake the cookies. You can substitute a jumbo egg for the pasteurised egg whites if making the cookies. For the cookie dough truffles, the pasteurised egg whites are a safer option, if salmonella is a concern.

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