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Chewy Oatmeal Raisin Protein Cookies

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These chewy oatmeal raisin protein cookies are a wholesome, easy-to-make snack that combines the comforting flavors of cinnamon and raisins with a protein boost from whey powder, banana, and Greek yogurt. Perfect for on-the-go energy and satisfying sweet cravings without guilt.

Ingredients

Scale
  • 1 1/2 cups rolled oats (old-fashioned, 135g)
  • 1/2 cup protein powder (vanilla or unflavored, 50g)
  • 1/2 cup all-purpose flour or almond flour for gluten-free (60g)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup mashed ripe banana (about 1 medium banana)
  • 1/4 cup plain Greek yogurt (60g)
  • 1/4 cup maple syrup (60ml)
  • 1 tsp vanilla extract
  • 3/4 cup raisins (110g)
  • Optional add-ins: 1/4 cup chopped walnuts or pecans, or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine rolled oats, protein powder, flour, baking powder, cinnamon, nutmeg, and salt. Stir until well blended.
  3. In a medium bowl, mash the ripe banana thoroughly with a fork until smooth. Add Greek yogurt, maple syrup, and vanilla extract. Mix until combined.
  4. Pour the wet mixture into the dry ingredients bowl. Stir gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  5. Fold in the raisins and any optional nuts or chocolate chips. If the dough feels too dry, add a splash of milk (dairy or plant-based) one tablespoon at a time.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet about 2 inches apart. Slightly flatten each ball with your fingers or the back of a spoon.
  7. Bake for 12-15 minutes until edges are set and lightly golden but centers remain soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use old-fashioned rolled oats for best texture. Avoid plant-based protein powders that dry out the dough unless extra moisture is added. For dairy-free, substitute Greek yogurt with coconut yogurt and maple syrup with agave or brown rice syrup. Watch cookies closely after 10 minutes to avoid overbaking. Let cookies rest overnight for enhanced flavor. Store in airtight container at room temperature for up to 4 days or freeze up to 3 months.

Nutrition

Keywords: oatmeal cookies, protein cookies, healthy snack, chewy cookies, oatmeal raisin, easy cookies, protein snack, wholesome snack

Find it online: https://blairrecipes.com/chewy-oatmeal-raisin-protein-cookies-recipe-easy-wholesome-snack/