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High Protein Oatmeal Raisin Protein Cookies

High Protein Oatmeal Raisin Protein Cookies - recipe card
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These oatmeal raisin protein cookies deliver a chewy, tender texture with bursts of sweet raisins and warm cinnamon. Each cookie is packed with over 14 grams of protein thanks to Greek yogurt and vanilla protein powder, making them a satisfying high-protein snack or post-workout treat.

Ingredients

Scale
  • 1 cup rolled oats (10g protein)
  • 1/2 cup vanilla whey or plant protein powder (about 2 scoops, 50g protein total, adjust based on brand)
  • 1/3 cup full-fat Greek yogurt (about 7g protein)
  • 1/4 cup unsweetened applesauce
  • 1 large egg (6g protein)
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/3 cup raisins

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a baking sheet with parchment paper — this prevents sticking and ensures even browning without excess oil.
  2. In a large bowl, whisk together the rolled oats, protein powder, cinnamon, kosher salt, and baking soda. Whisking aerates the dry ingredients and distributes the leavener evenly so the cookies rise uniformly.
  3. In a separate medium bowl, combine the Greek yogurt, applesauce, egg, honey, and vanilla extract. Whisk until smooth and fully blended — the yogurt should be completely incorporated with no streaks remaining.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined — overmixing will develop toughness in the oat structure, making cookies dense instead of tender.
  5. Fold in the raisins, distributing them evenly throughout the dough. The dough will be thick and somewhat sticky — this is correct.
  6. Scoop the dough into 8 equal portions, using a 2-tablespoon cookie scoop or measuring spoon. Shape each portion into a ball and place onto the prepared baking sheet, spacing them at least 2 inches apart — the cookies will spread slightly during baking.
  7. Gently press each ball down to about 1/2-inch thickness with the back of a spoon or your palm. Flattening ensures even baking and a chewy texture rather than a puffy muffin top.
  8. Bake on the center rack for 12 to 14 minutes, or until the edges are set and golden brown and the centers appear just slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs — do not overbake or the cookies will dry out.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This resting time allows the structure to firm up without sticking to the pan.
  10. Transfer the cookies to a wire rack and cool completely, about 15 minutes. Cooling on a rack prevents soggy bottoms by allowing air to circulate beneath the cookies.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, warm a cookie in a 300°F / 149°C oven for 5 minutes or microwave for 10 seconds. For a higher protein boost, substitute half the raisins with chopped walnuts (adds 2g protein per tablespoon) or use an extra scoop of protein powder in place of 1 tablespoon of oats.

Nutrition

Keywords: high protein oatmeal raisin cookies, protein cookies, oatmeal raisin protein cookies, Greek yogurt cookies, protein powder cookies, healthy oatmeal cookies, high protein snack, post-workout cookies, chewy oatmeal cookies, baked protein snack

Find it online: https://thehighproteinrecipes.com/high-protein-oatmeal-raisin-protein-cookies/