- Yield: 12 Cookies
- Difficulty: Moderate
- Time: 40 Minutes
Sometimes, an accident can occur where you just do something and it ends up beyond your wildest dreams, and these cookies are such an accident. It all started back when I was little; (don’t worry—it’s not a long story) my mom used to buy me these cookies that were amazing. Not too sweet but sweet enough, and they had raisins in them. They were super-thin and rectangular with scalloped edges. Nothing too fancy, they just had a wholesome and yummy flavor & texture.
Just out of high school and in search of some comfort food, those cookies came to mind. I could not find them anywhere. Year after year I looked and looked for them but to no avail. Last week I set my mind to developing a recipe for some cookies not intending for those exact cookies, but Viola—there they were! They were, of course, a different shape, but they tasted exactly the same! The search is finally over!
Note that I haven’t named them protein cookies. Unlike many supermarket protein bars, if something has less than 7 grams of protein, I will not call it a protein anything. Once, a friend and I were shopping and saw a popular cereal use the word “protein’ on the label, and before adding the milk, it had less than 2 grams of protein! It has been the brunt of many food jokes since then. When I label something “protein this or protein that”, it will have at least 7 grams if it’s a small thing like an ice pop, but ideally for a larger thing it should have 20+ grams of protein.
These cinnamon raising protein cookies have some protein, but they also have lots of yummy carbs so they are ideal to eat after a workout! I ate a few too many, (which translates loosely to all of them except for one) last week, but I was just trying to make up for the years I lived without them! I hope you enjoy this fun little recipe.
- 1 scoop of vanilla EFX Sports Pure Whey
- ½ cup quick oats, Gluten Free quick oats, five minute oats, or even overnight oats
- 1 cup of water
- 2 1 oz. boxes of raisins or 2 oz. baking raisins
- 2 tsp. cinnamon
- 2-3 tbsp. erythritol sweetener (available in most supermarkets)
- 1 cage free egg
- ¼ cup nonfat plain Greek yogurt
- 2 tbsp. extra virgin coconut oil
- ½ tsp. baking powder
- 1 pink of Himalayan pink salt
- Parchment paper & a large cookie sheet or 2 small ones
Prepare the oatmeal as the directions on your oatmeal say to prepare them (this is what the water is for). Preheat the oven to 350 degrees F. Into the prepared oatmeal, mix in 2 tbsp. of the sweetener, the coconut oil and everything else BUT the raisins and the egg. Taste it, if it’s not sweet enough add another tablespoon of sweetener. Once it tastes the way you want, add the egg, mix well, and then fold in one of the boxes of raisins. Line the cookie sheets with parchment paper and spoon out 12 circles of the mixture, adding the raisins from the second box to the cookies.
The cookies will run into each other if you don’t leave them with a couple of inches between them. Bake for 20 minutes and shut off the oven. Leave them in there for an hour to properly dehydrate and you can store them in the refrigerator and throw them in your gym or work bag for a satisfying snack! I can’t tell you how long they last because they have not had the opportunity to sit for any length of time with me around!
Calories – 68
Fat – 3 g
Carbs – 6.69 g
Protein – 3.37 g
Fiber: .5 g
Sugars: 3.52 g