Inspired by my Oatmeal Walnut Chocolate Chip Cookies, these cookies are full of chocolate chips (both dark and semisweet) and walnuts. Easy enough recipe to follow, you can have some freshly baked cookies in less than an hour!

This recipe tweaks a few of the ingredients for a slightly healthier version ( well I feel like its healthier anyways, but I’m no doctor….) with a sugar substitute and White Whole Wheat Flour. If you don’t have protein powder on hand, you can always substitute 1/4 cup more of flour. I plugged it into a recipe calorie counter I found on-line and it came out to about 70 calories a cookie, which didn’t sound to bad to me. Best part is, this recipe tastes exactly like the original!


Oatmeal Chocolate Chip Cookies 2.0


  • 3/4 Cup Unsalted Butter
  • 2 Cup White Whole Wheat Flour
  • 3/4 Cup Oats
  • 1/2 Cup Truvia
  • 3/4 Cup Brown Sugar (Packed)
  • 2 Eggs
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Salt
  • 2 Teaspoon Ground Cinnamon
  • 1 Cup Semi Sweet Chocolate Chips
  • 1 Cup Dark Chocolate Chips
  • 1/4 Cup Protein Powder (about 1 1/2 scoops)
  • 3/4 Cup Chopped Walnuts


1.Preheat your oven to 350 degrees Fahrenheit.

2. Cream butter, brown sugar, and sugar substitute together in a large bowl, or the bowl of a stand mixer.

3. Add eggs one at a time, mix well until combined. Add the vanilla.

4. Next add the baking soda, salt, protein powder and 1/2 of the flour. Once combined, add the oats and remaining flour.

5. Once combined, stir in the chocolate chips and walnuts. Make sure that they are distributed evenly throughout the batter.


6. Using a cookie scoop, or spoon, drop cookies on to an undressed cookie sheet about 1 inch apart. If using a spoon, try to make them rounded scoops about 1/2 tablespoons in size. These cookies won’t spread out as they back.

7. Bake at 350 degrees for about 15-18 minutes or until the cookies become golden brown. The bottoms will brown sort of quickly, so once the whole cookie is golden brown they are done.


8. Allow to cool on a parchment lined wire cooling rack, they might be hard to resist though so at least try not to eat them until the chocolate chips have cooled down! Once cooled, store in an air tight container.