High-protein oatmeal raisin cookies are soft, chewy, and gluten-free—made without baking soda, flour, eggs, or oil!
These easy 20-minute vegan treats are packed with oats, protein powder, peanut butter, and raisins for a delicious breakfast or snack.
Please note that the photos and ingredients of this recipe were updated recently.
High-protein oatmeal raisin cookies are one of my favorite ways to enjoy a sweet, protein-packed treat—just like my spinach protein smoothie, chocolate chia pudding, no-bake pumpkin balls, or vegan chickpea brownies.
These wholesome cookies are filling, yummy, and incredibly simple to make in one bowl with just a few ingredients. You'll love the soft, chewy texture, studded with juicy raisins and naturally sweetened with pure maple syrup – no added sugar needed.
Plus, they’re super portable, making them the perfect grab-and-go snack for picnics, potlucks, lunchboxes, or whenever you need a little dessert. Last weekend, we packed a batch for our road trip, and let me tell you—they came in super handy.
Satisfying, energizing, and delicious, they kept us going the whole way. Make sure you bake a batch before your next adventure, you won't regret it!
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Ingredients
- Raisins: Add natural sweetness and chewiness.
- Rolled oats: Give structure and chew; quick oats work too.
- Vegan protein powder: I used vanilla protein powder, but if using plain, add 1 teaspoon of vanilla for flavor.
- Peanut butter: Binds and adds richness; use any natural nut butter such as cashew butter or almond butter, or tahini for a nut-free version.
- Maple syrup: You can use any liquid sweetener like date syrup or rice syrup are great alternatives.
- Salt: Just a pinch to balance the sweetness.
- Water: Binds the cookies.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make High-Protein Oatmeal Raisin Cookies
Step 1: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a bowl, mix peanut butter, maple syrup, and water until smooth.
Step 2: Add oats, protein powder, and salt, then stir in the raisins and mix well to combine.
Step 3: Use a 1 ½ tablespoon cookie scoop to scoop the dough, roll it into balls, and flatten it into 5 cm (about 2-inch) cookies. Bake for 10 minutes—do not overbake!
Step 4: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack or plate to cool completely.
Storage
Room temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze in an airtight container for up to one month.
Variations
- Use dried cranberries: Swap raisins for dried cranberries for a tart, fruity flavor.
- Cinnamon spice: Add 1 teaspoon of cinnamon for a warm, spiced flavor.
- Chocolate chip: Stir in vegan chocolate chips with the raisins for a sweet, chocolatey twist.
- Nut-free: Use sunflower seed butter or tahini in place of peanut butter for a nut-free version.
- Gluten-free: Use certified gluten-free oats to keep the recipe gluten-free.
Marinela's Tips
- For easier mixing, make sure your peanut butter is at room temperature. If it's too thick, warm it slightly in the microwave.
- Accurate measurements are key—scoop and level ingredients with a flat edge to ensure the right dough texture.
- Don’t rest or chill the dough, as the oats will absorb the moisture and become too stiff to work with—scoop and bake right away for the best texture.
- The dough should be sticky but easily moldable with your hands. If it feels too dry, add water 1 tablespoon at a time until it reaches the right consistency.
Frequently Asked Questions (FAQ's)
Yes, you can! Quick oats will give you a slightly softer cookie.
Absolutely! Use any nut butter you like, such as almond or cashew butter. For a nut-free option, tahini works great. Just make sure it's natural, without added sugar.
Make sure you measure your ingredients accurately. Also, if your dough is too dry, add water 1 tablespoon at a time until it reaches the right consistency.
No, do not chill the dough. Bake them immediately after mixing. Chilling will cause the oats to absorb too much moisture, making the dough stiff.
More Vegan Cookies
- Pumpkin banana chocolate chip cookies
- Cranberry orange oatmeal cookies
- Chickpea chocolate chip cookies
- Green spirulina cookies
- Flourless apple peanut butter banana cookies
📖 Recipe
High-Protein Oatmeal Raisin Cookies (No Baking Soda)
Equipment
- 1 Bowl
- 1 baking sheet lined with parchment paper
- 1 Cookie scoop
Ingredients
- ¼ cup raisins
- ½ cup rolled oats or quick oats
- ½ cup vegan protein powder vanillla flavor or plain
- ⅓ cup + 1 tablespoon creamy natural peanut butter or any nut butter
- ¼ cup pure maple syrup or agave syrup
- 1 pinch salt
- ¼ cup + 2 tablespoons water
Instructions
- Preheat to 350°F (180°C). Line a baking sheet. In a bowl, mix peanut butter, maple syrup, and water until smooth.⅓ cup + 1 tablespoon creamy natural peanut butter, ¼ cup pure maple syrup, ¼ cup + 2 tablespoons water
- Add oats, protein powder, and salt. Stir in raisins.½ cup rolled oats, ½ cup vegan protein powder, 1 pinch salt, ¼ cup raisins
- Use a 1 ½ tablespoon cookie scoop to shape the dough into balls, flatten into 5 cm (2-inch) cookies, and bake for 10 minutes—don’t overbake.
- Cool on a sheet for 10 minutes, then move to a rack or plate.
Notes
- Store in an airtight container for up to 5 days or freeze in an airtight container for up to one month.
- Use room-temperature peanut butter for easier mixing. Warm slightly if too thick.
- Accurate measurements are key for perfect cookies. Scoop and level ingredients with a flat edge to ensure the right dough texture.
- Bake immediately. Don't rest or chill, as the oats will absorb moisture and become too stiff to work with
- The dough should be sticky but moldable. Add water (1 tablespoon at a time) if too dry.
Nutrition
If you try these raisin and oat cookies, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Natalie says
I love oatmeal cookies. I can't wait to try these ones. Looks delicious!
Marinela says
Great, let us know if you give it a try, Natalie! Thank you for commenting.
Kayla DiMaggio says
Love this! Such a great recipe for when I want to make cookies quickly! So delicious!
Marinela says
Thank you, Kayla, for your lovely comment!
Emily says
I love these oatmeal raisin cookies, such a healthy treat that is easy to make!
Marinela says
Glad you love my simple raisin cookies, Emily. Thank you for sharing your feedback with us!
Kaitlin says
Omg these oatmeal raisin cookies were to die for!!! Thanks for sharing.
Marinela says
I'm happy you love them, Kaitlin. Thank you, too, for sharing your feedback!
Michelle says
Saving this recipe for next time I want to make healthy cookies! Looks amazing, and so simple! 🙂
Marinela says
That's great, Michelle, let us know if you give this easy recipe a try!
Joshua says
Best vegan oatmeal raisin cookies! Great idea adding in the hazelnuts and coconut flakes.
Marinela says
I'm glad you like them, Joshua, thank you for sharing your thoughts with us!
Anaiah says
I've never had an oatmeal cookie like this before! I love everything added into it. This is a healthy cookie with very clean ingredients. Highly recommend it!
Marinela says
Oh, I'm so happy you enjoyed it, Anaiah, thank you for sharing your lovely feedback with us! I highly appreciate it!