Cinnamon Raisin Protein Cookies

Serving Size: 10

These vegetarian oatmeal-flax cookies are naturally sweetened with bananas and raisins, plus they get a boost of protein from plant-based protein powder.

Recipe by: KaiaFit

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook22

Passive0

Total Time37

Recipe Serving Size10

Cooking Tools Required

Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher

Ingredients

4 banana ripe
3/4 cup egg white
4 1/2 tablespoon tahini
1 cup plant-based vanilla protein powder
1 cup rolled or quick oats
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup flax meal

Instructions

Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
Add in the remaining ingredients and mix well again.
Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mold.
Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
Remove from oven, let cool completely on the baking sheet and enjoy!

Notes

Notes
Protein Powder
This recipe was developed and tested using a plant-based protein powder. Results may vary
if using a different type of protein powder.
Leftovers
Store in the fridge up to 4 days, or in the freezer for up to 6 months.
No Tahini
Use sunflower seed butter, almond butter or peanut butter instead.
No Raisins
Use dried cranberries, chocolate chips or cacao nibs instead.

Nutrition