Easy Oat and Raisin Protein Cookies (Vegan and Healthy)

These oat and raisin protein cookies are the BEST healthy snack to prepare ahead of a busy week! They are packed with protein, loaded with fiber, they are sweet + soft and taste amazing! 100% vegan, eggless, dairy-free and easy to make gluten-free with just one easy swap.

These soft and chewy oat and raisin protein cookies are a must-try if you love ready-to-go healthy snacks!

We love homemade and healthy oatmeal cookies, especially these 4-ingredient banana oatmeal cookies and this single-serve oatmeal chocolate chip cookie. But when I am looking for a protein-packed healthy snack, then I like making these oatmeal raisin cookies with protein powder.

They pack lots of wholesome ingredients, such as almond butter, rolled oats, mashed bananas and protein powder for a nice boost of protein (7g of protein per cookie!). Plus, they are sweetened using maple syrup and raisins, this is a no-granulated sugar cookie recipe!

They taste like classic raisin oatmeal cookies, but with a healthy take on the recipe. Make these vegan protein oatmeal raisin cookies for easy breakfast, snacks, post-workout treats or healthy desserts ahead of a busy week, your whole family will love them!

Let me know if you give them a try! ❤️

🌱 Looking for more high-protein snack ideas? Check out this single-serve protein cookie and these 4-ingredient peanut butter cups!

❤️ Why you will love this recipe

• Easy and fast cookie recipe
• Uses simple and wholesome ingredients
• Soft, chewy and perfectly sweet
• Healthier cookie recipe: made without added oil or refined granulated sugar
• These protein cookies can help you stay fuller in between meals
• Egg-free and dairy-free recipe
• High in protein, thanks to the addition of protein powder and nut butter!

🗒 Ingredient notes (+ substitutions)

• Rolled oats: I recommend using old-fashioned rolled oats (the thicker kind) for a nice chewy bite and extra nutrients. I haven't tried it, but I think quick oats would be fine too.
• Flour: choose all-purpose flour for the best result. I haven't tried using whole wheat flour, but I think it would work.
• Protein powder: to keep these cookies vegan, I used the vanilla-flavored pea protein from Orgain, but use your favorite brand and try out different flavors, such as plain or cinnamon protein powder.
• Maple syrup: adds a delicious flavor, but agave nectar works too. I do not recommend swapping for granulated sugar!
• Nut butter: adds healthy fats (without using refined oil), helps the cookie hold well, creates a nice soft texture and also incorporates more plant-based protein. You can use almond butter or peanut butter. Just make sure it is a pourable smooth consistency!
• Mashed bananas: use super ripe bananas if possible to create a nice cookie texture and to add more sweetness naturally. I haven't tried it, but I believe you could swap the bananas for apple sauce.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Chocolate chips: swap the raisins for dark chocolate chips.
• Seeds: for ultra-healthy cookies that have even more protein, then add a small spoonful of chia seeds or hemp seeds.
• Nut-free: use pumpkin seed butter or sunflower seed butter instead of almond butter or peanut butter and make sure to use nut-free plant milk such as oat milk.
• Flavoring ingredients: these cookies do not have a strong cinnamon flavor, so feel free to add more or also include nutmeg, ground ginger or cardamom. A teaspoon of vanilla extract would also be amazing, especially if your protein powder isn't flavored.
• Pumpkin protein cookies: swap the mashed bananas for pumpkin purée and add more spices for an amazing fall treat!

🍽 How to make vegan oat and raisin protein cookies

Step 1: In a large mixing bowl, add the rolled oats, flour, protein powder, cinnamon, baking powder and salt. Stir until combined.

Step 2: In a medium bowl, add the mashed bananas, plant-based milk, almond butter and maple syrup. Whisk until smooth and uniform.

Step 3: Pour the wet mixture over the bowl with the dry ingredients.

Step 4: And stir until combined and you don't see any dry clumps of flour.

Step 5: Add the dried raisins and fold them in the cookie dough.

Step 6: Use a medium-sized ice cream scoop to divide the cookie dough and place the balls of dough over a parchment paper-covered baking sheet as you go. Use your fingers to flatten them into about 1-inch thick cookies. Bake them in 2 batches, you should be able to make 14 cookies total. Bake for 9-11 minutes and let them cool down before enjoying.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Baking tips

• If your raisins are super dry, then I recommend first soaking them in warm water, then drain and pat them dry before adding to the cookie batter.
• Do not overcook the cookies! They should be soft and tender and still quite soft when you take them out of the oven. They will firm up as they cool down!
• Make sure to use smooth and pourable peanut butter or almond butter. If yours is in a thicker and spreadable consistency, then you might need to add a little water to compensate for the texture.

❗️Storage tips

Keep the cooled-down cookies in an airtight container at room temperature for up to 2-3 days, then transfer them to the fridge for a few extra days. You can also freeze these cookies for up to 3 months!

❓ FAQs

🌱 More high-protein recipes to try!

I hope you like this oat and raisin protein cookie recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.