Name: High-Protein Oatmeal Raisin Cookies recipe
Ingredients: 1 tablespoon chia seeds;½ cup water;½ cup unsalted butter, softened;½ cup brown sugar;2 tablespoons stevia powder;1 large egg;3 tablespoons water;1 tablespoon ground flax seeds;1 tablespoon vanilla extract;1 cup whole wheat flour;¼ cup almond flour;¼ cup whey protein powder;1 teaspoon baking soda;1 teaspoon ground cinnamon;¾ teaspoon salt;¼ teaspoon ground nutmeg;¼ teaspoon ground cardamom;3 cups rolled oats;1 cup raisins;1 cup chopped walnuts

All Recipes Dessert Recipes Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes

Ingredients

1 tablespoon chia seeds ½ cup water ½ cup unsalted butter, softened ½ cup brown sugar 2 tablespoons stevia powder 1 large egg 3 tablespoons water 1 tablespoon ground flax seeds 1 tablespoon vanilla extract 1 cup whole wheat flour ¼ cup almond flour ¼ cup whey protein powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ¾ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cardamom 3 cups rolled oats 1 cup raisins 1 cup chopped walnuts

Nutrition Info

121.5 calories carbohydrate: 15.8 g cholesterol: 12 mg fat: 6 g fiber: 1.8 g protein: 2.6 g saturatedFat: 2 g servingSize: - sodium: 98.9 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Directions

Prepare chia gel in advance by swishing chia seeds with 1/2 cup water and allowing to sit in a covered Mason jar for a minimum of 15 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.
Beat butter with an electric mixer in a large bowl until creamy. Add brown sugar and stevia and beat until fluffy, 2 to 5 minutes. Beat in chia gel, egg, 3 tablespoons water, ground flax, and vanilla extract.
Stir whole wheat flour, almond flour, protein powder, baking soda, cinnamon, nutmeg, and cardamom together in a separate bowl. Set mixer on low speed and mix dry mixture into the wet ingredients. Stir in oats, raisins, and walnuts.
Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.
Bake in the preheated oven until cookie edges brown, about 15 minutes. Centers will be soft, but they'll firm up as the cookies cool. Cool on a wire rack.

Recipe Yield

36 servings

Recipe Note

These are adapted from Melissa Clark's \"Classic Oatmeal Raisin Cookies\" on the NY Times cooking site. I swapped healthier alternatives for some of the butter, flour, and sugar, and ended up with subtly sweet breakfast cookies that my boyfriend eats all day at work. Store in an airtight container at room temperature.

Alternatives to this recipe