The immune health supporting choc chip cookie recipe to get you through winter

June 16, 2022

By Sally O’Neill

Looking for inspiration for what to bake this winter? Say hi to this healthy take on the classic chewy and gooey choc chip cookie – created to be healthy and support your body’s immune health all in one bite.

There’s no denying that as temperatures drop, we start craving more warming comfort food. And let’s be honest, there’s nothing cosier on a crisp winter afternoon than a house that smells of freshly baked goods.

That’s why we know you’ll love this healthy take on the classic choc chip cookie – fail-proof and quick to whip up, they will soon become your new refined sugar-free and immune health supporting alternative.

“The immune support stems from the organic 6-mushroom health blend, Wanderlust Immune Mushroom, thanks to its natural source of vitamin D from the shiitake mushroom,” says recipe developer Sally O’Neill. We promise you can’t actually taste the mushroom – all it does is add some extra nutrients!

You’ll also find oats in this recipe, which promote the growth of good bacteria in your gut and help to ease constipation – a win all round on the gut health front.

All you need to do is mix all the ingredients together and stir through the chocolate chips for that chunkiness factor. Place them in the oven for a quick 15 minutes or until perfectly crunchy on the outside and gooey on the inside.

If you’re a time-poor snack lover, Sally recommends batch-making these and freezing them ahead of time.

Makes: 1 serve

Cook Time: 15 minutes


  • ½ cup quick oats
  • ⅓ cup mashed banana
  • ½ a heaped teaspoon @wanderlustausnz Wanderlust’s Immunity Mushroom
  • 1 teaspoon natural peanut butter
  • 2 tablespoons plant-based vanilla protein powder – or sub with oat flour
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • 1-2 tbs sugar-free chocolate chips


  1. In a small bowl, mash the ripe banana with a fork until fairly smooth.
  2. Stir in the oats, Wanderlust Immune Mushroom powder and protein powder with the vanilla and cinnamon. For an oatmeal chocolate chip cookie, stir in 1 to 2 tablespoons of sugar-free chocolate chips.
  3. Mix until it forms a dough ball that is soft but can be gathered into a ball. Using your hand, press into one cookie, then, sprinkle some extra chocolate chips on top if desired.
  4. Bake or air fry at 350°F (180°C) for about 15 minutes or until golden brown on the sides and crispy on the edges.
  5. Cool on a cooling rack for 5-10 minutes before enjoying.


Sally O’Neill is a Clinical Nutritionist, food stylist, cookbook author and co-owner of fitness and nutrition education app @status8020.









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