Chilli Chocolate Protein Cookies


It’s probably obvious that chocolate is my favourite thing but I also love spicy food so have wanted to make these for a while now! They are gluten free, vegan, refined sugar free and low FODMAP making them the perfect high protein and guilt free treat! You can adjust the chilli flakes to your tolerance or leave them out completely if you simply want an almond butter protein cookie!

Makes 12-14 cookies


40g coconut oil, melted

120g gluten free oats

30g ground almonds

55g Indigo Herbs cacao powder

2 scoops That Protein vegan chocolate protein powder (50g)

¼-1 tsp chilli flakes (depending how hot you like it, I added 1 tsp!)

1 tsp vanilla extract

¼ tsp ground cinnamon

175g smooth almond butter

60ml maple syrup

60ml unsweetened almond milk

Chocolate topping:

50g Indigo Herbs cacao butter

4 tbsp Indigo Herbs cacao powder

3 tbsp maple syrup

½ tsp vanilla extract

1/4 tsp ground cinnamon

Optional for decoration:

Chilli flakes

Cacao nibs

Bee pollen


  • Start by preheating the oven to 150oc and line 2 baking trays with baking paper
  • Pulse the gluten free oats in a blender or food processor until they reach a flour-like consistency
  • Combine the oat flour in a bowl with the ground almonds, cacao powder, protein powder, cinnamon and chilli flakes
  • Add the almond butter, coconut oil, vanilla, maple and almond milk to a blender or food processor and mix on a medium speed until smooth
  • Pour the liquid mixture into the dry ingredients and stir together with a spatula until combined
  • Use your hands to mould the dough into a ball, leave to one side for a few minutes so the oats soak up some of the liquid
  • Roll pieces of the dough between your hands and press onto the baking trays into a cookie shape
  • Bake the cookies for 12 minutes
  • Remove the cookies from the oven, leaving them to cool on the trays for 5 minutes
  • Place the cookies on a cooling rack to cool completely before decorating
  • To make the chocolate topping, melt the cacao butter in a bowl over a pan of simmering water
  • Remove the bowl from the heat and whisk in the cacao powder, vanilla, cinnamon and maple syrup
  • Leave the chocolate to cool for a few minutes until it sticks to the back of a spoon
  • Drizzle the chocolate over the cookies and sprinkle on your choice of toppings
  • Leave the chocolate to cool before getting stuck in (or if you’re like me then just eat them straight away!)

 chilli chocolate protein cookiesIndigo Herbs Ambassador

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