Today’s Oatmeal Raisin Cookie Recipe is sponsored by Isopure!
Recently I’ve been trying to decide what my favorite kind of cookie is. And honestly, it’s a tougher decision than it sounds like.
The two kinds of cookies I’m between are chocolate chip, and oatmeal raisin. And I think I’m leaning towards oatmeal raisin these days. There’s just something about a soft and chewy oatmeal raisin cookie that just can’t be matched by any other kind of cookie.
So, since oatmeal raisin cookies are my fav, I decided to make a more calorie-friendly version. And I knew from the get-go I didn’t just want this recipe to be great on calories, but great on flavor, texture, and consistency too. What I really wanted was for these oatmeal raisin cookies to taste like “the real thing”.
Spoiler alert, I actually pulled it off!
Yep, this oatmeal raisin cookie recipe is all that and a glass of milk. Almond milk that is, cause we’re all about saving calories. Ok, that was a bad dad joke, but seriously for only 100 calories I dare you to find a better oatmeal raisin cookie recipe.
I dare you!
My Oatmeal Raisin Cookie Essentials List
- First and foremost, I always use a food scale to weigh-out all of my ingredients accurately
- To save some carbs, and add protein to the cookies I used this flavorless protein powder
- You’ll want to use “Quick Oats” – like these – for this oatmeal raisin cookie recipe
- Also, make sure you use coconut oil – this ones great – to give your cookies that soft and chewy consistency
- You’ll only need one big bowl – I always seem to use this one – to make this recipe
- Make sure you have a large baking sheet because this recipe makes 20 cookies
- 1½ Cups (120g) Instant Oats
- ¾ Cup (90g) White Whole Wheat Flour
- 1½ Scoops (45g) Isopure Unflavored Whey Protein Isolate
- 1½ Tsp Baking Powder
- 1½ Tsp Cinnamon
- ⅛ Tsp Salt
- ½ Cup (140g) Honey
- 2½ Tbsps (30g) Coconut Oil Melted
- 1 Large Egg
- 1½ Tsp Vanilla Extract
- ½ Cup (75g) Raisins
- Pre-heat oven to 325 Degrees
- Add all ingredients to a large bowl and mix until a thick cookie dough forms
- Mix until well combined and a dough forms.
- Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 20 cookies).
- Bake for around 10-12 minutes.
- Once the cookies are done baking let them cool down completely in the cookie tray itself.
- Once cooled, store in an air-tight container for several days.
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