Choose a Facility Area for Specific Contact Info & Hours:

Make a General Inquiry

Contact Form →

Sports Medicine Clinic

Contact Form →

Fitness and Performance Centre

Contact Form →

The Lab

Contact Form →

The Lodge

Contact Form →

Game Changers Bistro

Contact Form →


Contact Form →

Media & Filming

Contact Form →

Retail Stores

More Information →
Sports Nutrition
Recipe of the Month: Chocolate Chip Oatmeal Cookies
February 23, 2018 | by Melissa Kazan

If you’re like me and have a sweet tooth, this recipe is just for you.


The even better news is, you can enjoy these Chocolate Chip Oatmeal cookies guilt free! They’re packed with fiber, a nutrient that promotes cardiovascular and digestive health, and helps maintain blood sugar.

These cookies are extremely versatile and can be enjoyed for breakfast with a glass of milk or bowl of yogurt; for a power snack before a run or gym workout; or simply with a cup of tea or coffee. Don’t like chocolate chips? Swap them for raisins or dried cranberries.

Learn more about Performance Nutrition at Fortius and book your appointment today!


Makes about 40 small or 20 large cookies

  • 1 ½ cups all-purpose or whole wheat flour for a fibre boost
  • 1 tsp baking soda
  • 1-1.5 tsp ground cinnamon (to taste)
  • ½ tsp sea salt
  • 1 cup unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs (or 3 small) at room temperature
  • 2 tsp vanilla
  • 3 cups large flake oats
  • 1.5 cups semi-sweet chocolate chips


  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix flour, cinnamon, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter and sugar on medium heat until combined and fluffy. Add vanilla then eggs, one at a time, and beat on high fully incorporating after each addition. Turn mixer to low and add flour mixture, mix until combined.
  4. Add oats and chocolate chips and fold into dough with a spatula until combined. Cover dough and chill in the fridge for at least 45-60min.
  5. Scoop about 1.5 tbsp. dough per cookie (~3 tbsp. for a larger cookie) and place 2-4 inches apart on the baking sheet. Bake for 12-15 minutes, until sides have browned but center is still soft.
  6. Allow cookies to cool for 5 min on baking sheet before transferring on a wire rack to cool completely.


Per 2 small or 1 large cookie made with whole wheat flour:

  • 260 calories
  • 14g fat
  • 34g carbohydrate
  • 4g fibre
  • 4g protein

This recipe is a good source of Iron and fibre.

Recipe source: https://livforcake.com/oatmeal-chocolate-chip-cookies/