Oatmeal Raisin Protein Cookies
These oatmeal raisin protein cookies are super soft, chewy and moist. They are packed with protein and super healthy.
Ingredients
- 2 cups rolled oats Bob's Red Mill Gluten-Free. Divided
- 1 cup vanilla whey protein powder any type
- 1 1/4 cup mashed banana about 3 large bananas
- 1/4 cup coconut oil measured melted
- 1/2 cup raisins I used the Corinth variety
- 1 tsp ground cinnamon Optional
- 1/4 tsp sea salt Optional
Instructions
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Preheat oven to 350F.
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Line a large baking sheet with parchment paper.
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Turn 1/2 cup rolled oats into a fine flour using a blender or food processor. I used my Vitamix at full speed for 30 seconds.
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Mix all of the ingredients in a large mixing bowl and gently stir until well combined.
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Make the cookies. Using an ice cream scoop or a 1/4 cup measuring scoop (a tablespoon would do, too), place 9 to 10 dough balls on the baking sheet, leaving at least an inch of free space between each of them. Mold the cookies into the desired shape using your hands or a fork. Note: The shape of these cookies will NOT change during baking, they will stay pretty much as is.
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Bake for 10 to 12 minutes or until lightly browned. Check your cookies at the 10-minute mark, by inserting a toothpick in the center, which should come out clean. Adjust baking time accordingly. (Every oven is different)
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Let cool on a cooling rack before eating or storing.
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Serve warm or cold.
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Store in an airtight container for up to 24 hours on the counter, one week in the fridge and up to 3 months in the freezer.
Recipe Notes
*Feel free to refer to the FAQ section right above the recipe card for any additional questions you might have.
*Please leave a comment below if you have any additional questions or if you'd like to tell me how awesome these cookies were!! ;)