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, this protein chia pudding 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!

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