Oatmeal Raisin Protein Cookies
These Oatmeal Raisin Protein Cookies are the easiest high-protein breakfast or post-workout cookies to fuel you up with 14 grams of plant-based proteins per cookie.
You know how much I love baking high-protein breakfasts or snacks. These are easy go-to post-workout snacks. They are filling, cheaper than store-bought versions, and packed with wholesome ingredients.
These oatmeal raisins protein cookies are a high-protein healthier version of my vegan raisins oatmeal cookies.
They are packed with plant-based protein powder, nut butter, and oats to keep you full for hours.
How To Make Oatmeal Raisin Protein Cookies
This protein cookie recipe is one of the easiest recipes ever. All you need is now bowl and a bunch of wholesome ingredients.
Here’s what you need to bake a batch of these oatmeal protein cookies.
- Old-Fashioned Rolled Oats – Feel free to use quick oats if preferred.
- Vanilla Plant-Based Protein Powder – I am using a clean vanilla protein powder made with just a few ingredients to keep it natural and healthy.
- Peanut Butter, almond butter, or any fresh jar of nut butter you love.
- Maple Syrup or any liquid sweetener you like.
- Mashed Banana or unsweetened apple sauce
- Avocado Oil or any oil you have on hand like melted coconut oil or light olive oil.
- Dried Raisins
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil paper with cooking spray.
In a large bowl, stir the dry ingredients together: old-fashioned rolled oats, protein powder, and cinnamon. Stir until evenly combined.
In the same bowl, add the fresh drippy peanut butter. If yours is too hard or dry, microwave a few seconds before adding.
Add the peanut butter along with maple syrup, mashed banana, and avocado oil.
Stir until the batter is sticky and wet, then fold in the dried raisins and stir to incorporate.
Line a large baking sheet with parchment paper. Lightly oil the paper with cooking spray.
Use a cookie dough scoop to scoop out some cookie dough and pack in the scoop tightly.
Release the batter on the baking sheet, leaving a thumb space between each cookie.
You should form 9 large protein oatmeal cookies with this recipe. Use your hand palm to lightly flatten the cookies.
Bake the cookies at 350°F (180°C) in the center rack of the oven for 17 to 20 minutes or until the edges turn golden brown.
Let them cool down on the baking sheet for 15 minutes before transferring to a cooling rack.
It’s very important to cool the cookies on the baking sheet without moving them. This step firms up the cookies.
Store the portion oatmeal raisins cookies in a sealed airtight container in the fridge for up to 4 days.
You can also store the leftover cookies in zip-lock bags in the freezer.
If you have some food allergies, here are some ingredient swap options for you.
- Gluten-Free – Use certified gluten-free oats for this recipe.
- Peanut-Free – You can replace the peanut butter with sunflower seed butter for a nut-free option, or, if you tolerate other nuts, try almond butter or cashew butter.
- Maple Syrup – You can also use coconut nectar, date syrup, or brown rice syrup.
- Oil-Free – I don’t recommend removing the oil for this recipe. While you can swap the oil for applesauce or more nut butter in many recipes, these cookies come out very some and crumbly without oil.
You can create a large variety of protein oatmeal cookies with this recipe by using different ingredients.
For example, you can make:
- Chocolate Protein Oatmeal Cookies – use a chocolate protein powder and replace the raisins with dark chocolate chips.
- Pumpkin Protein Cookies – replace the mashed banana with pumpkin puree, use pumpkin pie spices instead of cinnamon.
- Oatmeal Cranberries Protein Cookies – Replace the raisins with dried cranberries.
Frequently Asked Questions
Below are my answers to your most common questions about this recipe.
There are no more than 3 grams of protein in regular oatmeal raisin cookies.
It means it’s not much, as the recommendation for breakfast is from 15 to 20 grams of proteins.
If you add too much dry ingredients to your oatmeal cookies, they come out dry.
It can also be that you used quick oats instead of rolled oats, which are more liquid-absorbent.
More Oatmeal Cookie Recipes
If you like these cookies, you’ll love these other oatmeal cookie recipes:
Oatmeal Raisin Protein Cookies
- 2 cups Rolled Oats
- ⅓ cup + 2 tablespoons Protein Powder
- ½ teaspoon Cinnamon
- ¼ cup Peanut Butter
- ⅓ cup Maple Syrup
- ⅓ cup Mashed Banana - or unsweetened applesauce
- ¼ cup Avocado Oil
- ½ cup Dried Raisins
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking spray. Set aside.
- In a large bowl, add rolled oats, protein powder and stir to combine evenly.
- Add fresh drippy peanut butter (if it's not fresh, microwave it for a few seconds to soften), maple syrup, vanilla extract, avocado oil, and unsweetened applesauce.
- Stir until it comes together into a sticky and moist cookie dough.
- Fold in dried raisins and stir to incorporate evenly.
- Use a cookie dough scoop to scoop out some of the cookie dough, press firmly in the scoop to pack the batter, then release it on the prepared baking sheet.
- Repeat until you form 9 large cookies, leaving half a thumb of space between each cookie.
- Use the palm of your hands to flatten the cookies slightly.
- Bake for 17-20 minutes at 350°F (180°C) on the center rack of your oven until golden brown on the edges.
- Cool down for 15 minutes on the baking sheet. Don't touch them or move the cookies. They firm up as they cool down.
- Transfer the cookies to a cooling rack and cool again until they reach room temperature.
- Store the cookies in a cookie jar or airtight sealed container in the fridge for up to 4 days.