Klean High Protein, Soft and Chewy Oatmeal Raisin Chocolate Chip Cookies
Created by Karlyn Grimes, MS RD LDN CSSD+
(biography click here)
Can you resist the smell and taste of a warm oatmeal-raisin chocolate chip cookie with a tall glass of cold milk? Not easy. But what if I told you that these babies are actually good for you and have some serious staying power? Most oatmeal-raisin chocolate chip cookies have barely 1 gram of protein, but these gems offer 6 grams of high-quality protein to make, mend and mind your performance-enhancing muscle. These cookies are the perfect post-workout snack offering the ideal carb-to-protein ratio to replete glycogen stores and promote protein synthesis and repair. They can also be consumed on-the-go as a nutrient-rich snack to fill the nutrient gaps in your busy day.‡
YIELD: ~20-25 cookies depending on the size
- 1 ½ cups instant oats (or old-fashioned oats that have been pulsed in a food processor ~10 times)
- 1 cup unsweetened or vanilla Klean Isolate™
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- ¼ tsp salt
- 5 tbsp unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ¾ cup agave syrup, maple syrup or honey
- ¼ cup+ raisins or dried cranberries
- ¼ cup+ chocolate chips (using mini chocolate chips ensures each cookie is blessed with some chocolate)
- Mix together the oats, baking powder, cinnamon, and salt in a medium bowl.
- In a separate bowl, stir together the melted butter, eggs and vanilla. Stir in the agave syrup (or honey or maple syrup). Gradually add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into ~20-25 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for ~12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
- Note: for the best results, use fresh raisins. Older raisins will be drier. To hydrate your raisins, use a microwave-safe bowl, cover them completely with water, and with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit to absorb the moisture until you’re ready to add them to the dough. Drain the raisins thoroughly before folding into the dough.
Nutrient Content per Cookie: Calories: 124; Carbohydrate: 18 grams; Fiber: 2 grams; Protein: 6 grams; Fat: 3 grams; Thiamin: 10% Daily Value (DV) mg; Selenium: 14% DV; Calcium: 8% DV; Iron: 4% DV.
Karlyn Grimes, MS RD LDN CSSD, is the founder of Simply Simple Health (SSH) and author of The Everything Anti-Inflammation Diet Book. SSH creates and administers nutrition, fitness and health education programs for athletes, educators, coaches and sports teams at schools and colleges throughout the Boston area. Its programming includes individual and group sports nutrition counseling, as well as sport-specific personal training. SSH also contributes to numerous academic textbooks and magazines.
Karlyn has a dual Master’s degree in nutrition and exercise physiology from Boston University and a Bachelor of Arts degree in biology from Colgate University, with a minor in economics. She is a registered dietitian (RD) with the Academy of Nutrition and Dietetics, a certified specialist in Sports Dietetics (CSSD) and a licensed dietitian nutritionist (LDN) in the state of Massachusetts. She is currently a faculty member in the Nutrition and Biology Departments at Simmons College in Boston, where she teaches sports nutrition, medical nutrition therapy, exercise physiology, anatomy and physiology, general biology, and numerous other courses.
+Our medical advisors are retained consultants for Klean Athlete.