High-Protein Oatmeal Raisin Cookies

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 122 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.

Step 3

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.

Step 4

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.

Step 5

Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.

Step 6

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.