Healthy Oatmeal Raisin Protein Cookies
A wholesome, gluten-free oatmeal raisin cookie packed with protein and fiber, naturally sweetened and quick to prepare. Perfect for healthy snacking or breakfast.
Equipment
- 2 Mixing Bowls
- Measuring cups and spoons
- 1 Baking sheet
- 1 Parchment paper
- Cookie scoop or hands for shaping
Ingredients
- 1 ¼ cups old fashioned rolled oats
- ¼ cup unsweetened shredded coconut
- ¼ cup vanilla protein powder
- ½ tablespoon chia seeds
- 1 ½ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ cup raisins
- 2 ripe bananas mashed
- ¼ cup unsweetened applesauce
- ¼ cup melted unrefined coconut oil
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Oven and Baking Surface: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your dough is ready. This helps the cookies bake evenly from the moment they enter the oven. Next, line a baking sheet with parchment paper. The parchment paper will prevent the cookies from sticking and make cleanup much easier, while also promoting even baking and browning on the bottoms.
- Combine the Dry Ingredients: In a large mixing bowl, add the old fashioned rolled oats, unsweetened shredded coconut, vanilla protein powder, chia seeds, ground cinnamon, and sea salt. Using a sturdy spoon or spatula, gently stir these dry ingredients together until they are fully mixed and evenly distributed. This step ensures that every cookie will have a consistent blend of flavors and textures. The oats and chia seeds provide fiber and texture, while the protein powder adds a nutritional boost.
- Mix the Wet Ingredients Separately: In a separate bowl, combine your mashed ripe bananas, unsweetened applesauce, melted unrefined coconut oil, and vanilla extract. Mash the bananas thoroughly to a smooth consistency before mixing. Stir these wet ingredients together until they form a homogenous liquid mixture. This blend will add natural sweetness, moisture, and a hint of vanilla flavor to your cookies, as well as healthy fats from the coconut oil.
- Incorporate Wet Ingredients Into Dry: Pour the wet mixture over the bowl containing the dry ingredients. Using your spoon or spatula, fold the wet and dry ingredients together carefully. Stir gently but thoroughly to combine all components evenly without overmixing. You want the dough to be moist enough to hold together but still have a slightly textured appearance due to the oats and coconut. This ensures your cookies will be chewy and not too dense.
- Add the Raisins Last: Once your dough is mostly combined, fold in the raisins evenly throughout the mixture. Make sure the raisins are well distributed so each cookie gets a good amount of natural sweetness and chewiness.This final addition should be gentle to avoid breaking the raisins or overworking the dough.
- Shape the Cookie Dough: Using clean hands or a cookie scoop, take portions of the dough and roll them into balls roughly the size of a golf ball. Place them spaced evenly on the prepared baking sheet to allow room for spreading during baking. Once the balls are arranged, gently press down on each with your fingers or the back of a spoon to flatten them into classic cookie shapes approximately 1/2 inch thick. This helps them bake evenly and develop the perfect chewy texture.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven on the middle rack for 18 to 20 minutes. Keep an eye on the cookies starting at 18 minutes; you are looking for the edges to turn a light golden brown while the centers remain slightly soft. This balance ensures the cookies are fully cooked but still chewy inside, not dry or hard.
- Cooling for Best Texture: Once baked, remove the baking sheet from the oven carefully using oven mitts. Let the cookies cool on the sheet for at least 5 minutes; this allows them to firm up as they cool.Afterward, transfer the cookies to a wire rack to cool completely. Cooling fully is important to achieve the ideal texture—crispy on the edges and chewy in the middle.
- Enjoy or Store Properly: Once cooled, your oatmeal raisin protein cookies are ready to enjoy! These cookies make a convenient grab-and-go breakfast or a wholesome snack anytime. If not eating immediately, store them in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Proper storage keeps them fresh and maintains their texture and flavor.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Gently fold ingredients to avoid dense cookies.
- Adjust baking time slightly for crispier or softer texture.
- Substitute raisins with dried cranberries or chopped dates if preferred.
- Store in airtight containers to maintain freshness.
- Protein powder type can affect texture; choose one you like.
