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.
Servings: 14
Calories: 183kcal
Equipment
- Mixing bowls
- Small kitchen scale (or measuring cups)
- Measuring spoons
- Baking sheet
- Parchment paper
Ingredients
- 185 g rolled oats (185g = 2 cups)
- 135 g all purpose flour (135g = 1 cup)
- 45 g protein powder 45g = ⅓ cup)
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 130 g mashed banana (130g = ½ cup)
- 85 g peanut butter or almond butter (85g = ⅓ cup)
- 110 g maple syrup (110g = ⅓ cup)
- 80 g oat milk (80g = ⅓ cup)
- 80 g raisins (80g = ½ cup)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- To a large mixing bowl, add the rolled oats, flour, protein powder, baking powder, cinnamon and salt. Stir to combine and set aside.
- In a medium bowl, add the plant-based milk, mashed bananas, almond butter and maple syrup. Use a large whisk to stir until combined and uniform.
- Pour the wet mixture over the bowl with the dry ingredients and stir until combined. Fold in the raisins.
- Use a medium size ice cream scoop to divide the cookie dough and transfer the balls of dough over the prepared baking sheet. You should be able to make 14 cookies and if possible, bake them in 2 batches (so about 7 cookies each time). Use your fingers to press on the balls and flatten them to about 1 inch thickness.
- Bake for 9-11 minutes. They should be quite soft when just out of the oven, let them completely cool down before enjoying.
Video
Notes
- 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.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 183kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 136mg | Potassium: 194mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg