There is something magical about the smell of cinnamon on a crisp autumn evening. You want a snack that feels like a treat but keeps you full. These oatmeal raisin protein cookies are exactly what your kitchen needs right now.
It is the perfect time for a healthy reset as the weather cools down. You can enjoy these warm from the oven or pack them for later. They deliver a soft, chewy texture that the whole family will love. Healthy snacking has never felt this much like a cozy hug.
Why This Recipe Is a Winner
These cookies are a total winner for your busy weekly schedule. They are packed with protein to keep your energy steady all day long. You get all the comfort of a classic cookie without the sugar crash. Fueling your body can be both delicious and incredibly simple.
This recipe is also very budget-friendly because it uses common pantry staples. You likely already have oats, cinnamon, and raisins in your cupboard right now. It is a great way to use up those spotty bananas on your counter. Your holiday guests will even enjoy these as a lighter dessert option.
Simple Method
Making these is as simple as mashing a few bananas and stirring. You do not even need a heavy stand mixer for this recipe. Even if you are a beginner, you can master these in minutes. Success is guaranteed with this straightforward and approachable method.
Ingredients You’ll Need
These cookies rely on wholesome ingredients that provide lasting energy and great flavor.
- 2 cups old-fashioned rolled oats
- 2 scoops (approx 60g) vanilla whey protein powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, thoroughly mashed
- 1/4 cup liquid egg whites
- 1 teaspoon pure vanilla extract
- 1/2 cup seedless raisins
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking soda, and salt until evenly distributed.
- In a separate medium bowl, combine the mashed bananas, liquid egg whites, and vanilla extract, stirring until the mixture is cohesive.
- Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until a thick dough forms.
- Gently fold the raisins into the cookie dough until they are evenly dispersed.
- Using a standard cookie scoop or tablespoon, portion the dough into 12 equal mounds on the prepared baking sheet.
- Lightly press down on each mound with the back of a spoon to flatten slightly, as these cookies do not spread significantly during baking.
- Bake in the center rack of the oven for 10 to 12 minutes, or until the edges are firm and the tops are slightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire cooling rack.
Best Ways to Enjoy It
Serve these cookies warm with a fresh cup of coffee or tea. They are wonderful for a slow weekend morning or a quick afternoon pick-me-up. You can also pack them into containers for easy weekday lunches. Set the table, pour a glass of milk, and enjoy a cozy moment. Your family will love finding these in their lunchboxes tomorrow.
Keep It Fresh
Store your leftovers in an airtight container at room temperature for two days. For longer storage, keep them in the fridge for up to one week. These cookies also freeze beautifully for up to three months in a freezer bag. Simply thaw them on the counter for a few minutes before eating. Make a double batch on Sunday to have snacks ready all week.
Tips for Best Results
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not skip the parchment paper to prevent sticking to the pan.
- Avoid overbaking the cookies to keep the centers soft and chewy.
- Wet your spoon slightly to flatten the dough without it sticking.
- Try adding a pinch of extra cinnamon for a warmer fall flavor.
- Ensure your protein powder is a flavor you already enjoy eating.
Ways to Switch It Up
- Swap raisins for dark chocolate chips for a decadent twist.
- Add chopped walnuts or pecans for an extra crunch.
- Use a chocolate protein powder for a double chocolate version.
- Stir in a tablespoon of flax seeds for extra fiber.
Common Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats if that is what you have. The texture will be slightly softer and less chewy than rolled oats. Both options work well for this high-protein snack.
What kind of protein powder works best?
Vanilla whey protein powder is recommended for the best texture and flavor. Some plant-based powders can make the cookies a bit dry or chalky. Always use a brand you like the taste of.
I hope these cookies bring a little extra warmth to your home this season. They are such a simple way to feel good about what you are eating. Enjoy every chewy, cinnamon-filled bite!
— Katie Wood
Ingredients
- 2 cups old -fashioned rolled oats
- 2 scoops (approx 60g) vanilla whey protein powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
- 2 medium ripe bananas, thoroughly mashed
- 1/4 cup liquid egg whites
- 1 teaspoon pure vanilla extract
- 1/2 cup seedless raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking soda, and salt until evenly distributed.
- In a separate medium bowl, combine the mashed bananas, liquid egg whites, and vanilla extract, stirring until the mixture is cohesive.
- Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until a thick dough forms.
- Gently fold the raisins into the cookie dough until they are evenly dispersed.
- Using a standard cookie scoop or tablespoon, portion the dough into 12 equal mounds on the prepared baking sheet.
- Lightly press down on each mound with the back of a spoon to flatten slightly, as these cookies do not spread significantly during baking.
- Bake in the center rack of the oven for 10 to 12 minutes, or until the edges are firm and the tops are slightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire cooling rack.
