OATMEAL RAISIN PROTEIN COOKIES
These Oatmeal Raisin Protein Cookies offer protein and fiber, plus a chewy texture and buttery brown sugar flavor. My dad loves oatmeal raisin cookies (they’re his favorite), but he’s also trying to be more health-conscious… so I decided to come up with a low-sugar, higher-protein version that he can actually enjoy. These cookies are chewy with a little buttery crunch around the edges, filled with plump raisins and just the right amount of cinnamon and vanilla. So addicting! Good thing they have half the calories and a fraction of the sugar of the classic! Oh and twice as much protein 😉
Protein powder substitutions
I used Quest Protein Powder (unflavored multi-purpose mix) for this recipe. I really like unflavored protein powder for baking because it doesn’t interfere with the flavor of what you’re making! Cinnamon or vanilla flavored protein will work too, just make sure to reduce the amount of sweetener by about two tablespoons.
Whatever flavor you choose, I highly recommend using a whey blend (like Quest) that combines whey isolate, casein, and milk protein isolate. Whey blends are the best for baking, with whey concentrates coming in close second. Whey isolates are the worst for baking! After years of working with different protein powders, I’ve found whey isolates almost always make baked goods dry and crumbly or spongey and weird. Not worth it!
You can try substituting a vegan protein powder in this recipe, although I haven’t tested it. My guess is that you’ll need to add additional liquid to get a thick rollable dough. You can also check out my recipe for vegan Oatmeal Chocolate Chip Cookies!
For the sweetener, I used a calorie-free brown sugar alternative made from monk fruit and erythritol. The brown sugar flavor really gives these cookies that classic home-baked taste. Similar options include Sukrin Gold, Lakanto Golden, or Swerve Brown Sugar. You could also use half as much (one quarter cup) Truvia or Splenda brown sugar blend.
If you don’t have any of these brown sugar alternatives, feel free to use half a cup of baking stevia, granulated erythritol, monk fruit blend, or any granulated sugar like coconut sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart.
Don’t forget to reduce the sweetener amount if using a sweetened protein instead of unflavored!
The secret to the chewy texture of these Oatmeal Raisin Protein Cookies? A combination of natural creamy almond butter and buttery spread! I used this vegan buttery spread, but you can use unsalted butter if you prefer. You can also swap the almond butter for cashew butter, sunflower seed butter, or tahini.
I did use one tablespoon of unsweetened applesauce to reduce the fat content, but you can replace it with more buttery spread if you’d like a crispier cookie. Or, replace the buttery spread with more applesauce for a lower fat, soft-baked cookie. Whatever you prefer!
This recipe also calls for one egg white, but you can substitute one tablespoon of ground flaxseed soaked in two tablespoons of warm water. You can also substitute the seedless raisins for chocolate chips if you’re not a fan 😉
Here’s the printable recipe for these Oatmeal Raisin Protein Cookies! Please leave a comment below if you try them and let me know whatcha think.
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Oatmeal Raisin Protein Cookies
- 1/2 cup rolled oats use gluten-free if needed
- 1/4 cup (30g) whey blend or concentrate protein powder I used Quest Multipurpose Mix (an unflavored whey blend)
- 1/2 cup sugar-free brown sugar alternative* use 2 tbsp. less if using flavored protein powder
- 1/4 tsp. ground cinnamon
- 1/8 tsp. baking soda
- 1/8 tsp. salt optional
- 2 tbsp. almond butter* or nut butter of choice
- 2 tbsp. (1 large) egg white*
- 1 tbsp. buttery spread* vegan butter or unsalted butter
- 1 tbsp. unsweetened applesauce* or more buttery spread
- 1/4 tsp. pure vanilla extract
- 3 tbsp. seedless raisins* or chocolate chips
*See blog post for more substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add nut butter, egg white, buttery spread, applesauce, and vanilla; mix until combined.
- Combine wet and dry ingredients until no dry clumps remain. If batter is too crumbly after mixing throughly, add 1-2 tbsp. water (some nut butters are thicker with less liquid than others).
- Fold in raisins (or chocolate chips if you prefer).
- Lightly spray a nonstick cookie sheet with cooking spray or line with parchment.
- Spoon batter onto sheet by rounded tablespoons, leaving about 2 inches between cookies. Press cookies flat slightly with wetted hands.
- Bake for 8-10 minutes until lightly golden brown on edges and soft in the middle. Let cookies sit on baking sheet a couple minutes before transferring to a plate to cool.
- Enjoy warm or store at room temperature in an airtight container until ready to eat!
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