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17-Minute Oatmeal Raisin Protein Cookies

Jessica T. Brown
Chewy, protein-packed oatmeal raisin cookies with wholesome oats, nut butter, and plump raisins, offering a low-sugar, fiber-rich, and satisfying snack perfect for quick breakfasts, post-workout treats, or everyday indulgence.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Dessert, Snack
Cuisine American
Servings 6 cookies

Equipment

  • 1 Medium Mixing Bowl
  • 1 whisk
  • 1 set measuring cups & spoons
  • 1 cookie sheet, 1 spatula

Ingredients
  

  • ½ cup rolled oats gluten-free if needed
  • ¼ cup 30 g whey protein powder (unflavored or blend of choice)
  • ½ cup sugar-free brown sugar alternative* adjust if using flavored protein powder
  • ¼ 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 or unsalted butter
  • 1 tbsp unsweetened applesauce* or additional buttery spread
  • ¼ tsp pure vanilla extract
  • 3 tbsp seedless raisins* or chocolate chips

Instructions
 

  • Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the cookie dough.
    Lightly spray a nonstick cookie sheet with cooking spray or line it with parchment paper to prevent sticking and ensure even baking.
  • Combine Dry Ingredients: In a medium mixing bowl, whisk together rolled oats, protein powder, sugar-free brown sugar, ground cinnamon, baking soda, and salt.
    This ensures all dry ingredients are evenly distributed and prevents clumping in the cookie batter.
  • Mix Wet Ingredients: In a separate bowl, combine almond butter, egg white, buttery spread, unsweetened applesauce, and vanilla extract.
    Whisk or stir until smooth and fully combined. This mixture provides moisture and flavor while binding the dough together.
  • Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until no dry clumps remain.
    If the batter feels too crumbly, add 1–2 tablespoons of water to achieve a soft, cohesive dough suitable for shaping into cookies.
  • Fold in Raisins: Gently fold in the seedless raisins or chocolate chips, ensuring they are evenly distributed throughout the dough.
    This step adds texture, natural sweetness, and flavor pockets in every bite.
  • Shape Cookies: Using a spoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each.
    Press each cookie slightly flat with wetted hands to ensure even baking and a chewy texture.
  • Bake and Cool Cookies: Bake for 8–10 minutes, until the edges turn lightly golden and the centers remain soft.
    Allow cookies to cool on the baking sheet for a couple of minutes before transferring to a plate or cooling rack.
    Serve warm or store in an airtight container at room temperature for later enjoyment.

Notes

  • Use gluten-free oats if needed for dietary restrictions.
  • Adjust sugar-free sweetener based on the sweetness of your protein powder.
  • If the batter is too dry, add 1–2 tablespoons of water to help it bind.
  • Press cookies slightly flat before baking to ensure even cooking and chewy centers.
  • Let cookies cool briefly on the baking sheet to prevent breaking.
  • Swap raisins for chocolate chips, nuts, or dried cranberries for variety.
  • Store in an airtight container at room temperature for up to 5 days.