- Prep: 10 Mins
- Cook: 12-15 Mins
- Servings: 4 Cookies
- Difficulty: Easy
- Protein: 13g / serve
- Plant-Based / Gluten-Free
Ingredients
- 65 g honey or maple syrup (50 g maple syrup for vegan)
- 125 g rolled oats (blitzed to flour)
- 40 g Lupin Gold protein isolate
- 1/3 cup (≈ 50 ml) unsweetened almond milk
- 90 g smooth peanut butter
- 80 g dark or sugar-free chocolate chips
- Flaky sea salt, to top
Method
Pro tip: Double this recipe to save more for later!
- Preheat oven: Set oven to 180 °C. Line a baking tray with baking paper.
- Make oat flour: Blitz rolled oats in a blender/food processor until fine.
- Combine wet ingredients: In a bowl, mix honey/maple syrup, almond milk and peanut butter.
- Add dry ingredients: Stir in lupin protein and oat flour until a dough forms. Fold in chocolate chips.
- Shape: Divide into four balls and press each onto the baking tray (they won’t spread much).
- Bake: Bake 12–15 min until edges are golden. Sprinkle flaky sea salt on top.
- Cool: Allow to cool before eating. Store extras in the fridge or freeze.
Approximate Macros (per serve)
Nutrition | Per Serve |
---|---|
Protein | ~13 g |
Carbohydrates | ~35 g |
Fat | ~15 g |
Fibre | ~6 g |
Macros are estimates and may vary.
Better for you, better for the planet
Plant-Protein, Upgraded








Lupin Gold
Lupin Plant Protein Isolate (600g)
Quantity: