Oatmeal Raisin Cookies (6g Protein, 5g Fiber)

Healthy Oatmeal Raisin Cookies

 

These protein and fiber packed oatmeal raisin cookies are outrageously good. They're a lighter take on the classic chewy oatmeal cookie, but definitely don't taste it. Oat fiber and psyllium husk add a boost of fiber while keeping the cookies satisfying without relying on a huge amount of flour.

The result is a soft, chewy cookie with plenty of cinnamon flavor, raisins, and that traditional oatmeal cookie texture.

Ingredients

Wet Ingredients

• 113g butter, browned (around 90g once browned)
• 50g skim milk
• 116g white sugar
• 106g brown sugar
• 1 large egg
• 6g vanilla extract
• 30g vegetable glycerin

Dry Ingredients

• 50g all purpose flour
• 30g oat fiber
• 6g psyllium husk
• 30g vanilla whey protein powder
• 30g vanilla casein protein powder
• 14g vital wheat gluten
• 80g old-fashioned rolled oats
• 6g ground cinnamon
• 3 shakes nutmeg
• 3g baking soda
• Pinch of salt

Mix In

• 120g raisins, soaked

Instructions

1. Place the raisins in a bowl and cover with hot water. Let them sit for about 10 minutes. Drain thoroughly and pat dry with paper towels. This keeps the raisins soft and prevents them from pulling too much moisture from the cookie dough.

2. Melt the butter in a saucepan over medium heat, stirring occasionally, until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and allow it to cool slightly.

3. Combine the sugars together with the browned butter, until smooth. Then add the skim milk, egg, vanilla extract, and vegetable glycerin, stirring until smooth.

4. In a separate bowl, whisk together the all purpose flour, oat fiber, psyllium husk, whey protein, casein protein, vital wheat gluten, rolled oats, cinnamon, nutmeg, baking soda, and salt.

5. Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms. Fold in the soaked (and drained) raisins.

6. Let the dough sit for *at least* 15–20 minutes in the fridge. This allows the psyllium husk and oat fiber to hydrate and gives the oats time to absorb some of the moisture.

7. Preheat the oven to 350°F. Divide the dough into 16 equal portions and shape into cookies. Flatten them slightly before baking.

8. Bake for 10-12 minutes (I find 11 and a half to be the perfect amount of time), and halfway through, take them out and bang/tap/flatten the cookies. Essentially, use oven mitts to hold the cookie sheet, and tap/bang it on the counter to flatten the cookies 4-6 times. This releases trapped air, and condenses the interior, to create an unreal texture. Put back in the oven for the remainder of the time.

9. Let cookies cool on the tray for 5-10 minutes. They will firm up as they set while staying soft inside, then let rest on a rack. Enjoy!

 

Nutrition

Makes 16 cookies

Approximate nutrition per cookie:

• 172 calories
• 6g protein
• 27g carbohydrates
• 5g fat
• 5g fiber