Oatmeal Raisin Protein Cookies {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 mins
  • Yield: 12 big cookies 1x


Packed with 14 grams of plant protein, these oatmeal raisin protein cookies are a perfect breakfast or snack! They are naturally vegan, gluten-free, and baked in a muffin tin.



  • 1 15-ounce can white beans, rinsed and drained (e.g., cannellini or Great Northern beans)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vanilla rice protein (or other plant-based vanilla protein powder)
  • 21/2 tablespoons coconut sugar (or granulated sweetener of choice)
  • 2 tablespoons almond butter (or other nut/seed butter)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup rolled oats (certified GF as needed)
  • 1/4 cup raisins, coarsely chopped
  • Optional: 1-2 tablespoons vegan white chocolate chips, melted


  1. Preheat oven to 350F. Grease or spray 12 cups of a standard muffin tin.
  2. In a food processor or blender, process the drained beans and applesauce until smooth. Add the protein powder, sugar, almond butter, baking soda, cinnamon and salt; process until smooth. Transfer to a medium bowl and stir in oats and raisins.
  3. Divide batter evenly between prepared cups, smoothing tops.
  4. Bake in preheated oven for 14 to 16 minutes until golden brown and set at center. Cool in tin for 10 minutes, then remove to a wire rack to cool completely. If desired, drizzle top with melted white chocolate.


Storage: Store the cookies in an airtight container at room temperature for 2 days, in the refirgerator for 1 week, or freeze for up to 3 months.


  • Serving Size: 1 big cookie
  • Calories: 160
  • Sugar: 8.6 g
  • Sodium: 119 mg
  • Fat: 3.2 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 20 g
  • Fiber: 4.4 g
  • Protein: 14 g
  • Cholesterol: 0 mg
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