Oatmeal Raisin Cookies

There's just something about oatmeal raisin cookies that makes us feel comfort, nostalgia and all ooey-gooey inside. This version is every bit as delicious as the classic without all of the fat and sugar (and all of the flavor!).


  • 1-1/4 cup rolled oats
  • 1 cup FlapJacked
  • Cinnamon Apple Protein Pancake Mix
  • 1 large egg
  • 3/4 cup coconut sugar (or brown sugar)
  • 6 tbsp unsalted butter, softened
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup raisins


  • Serving Size:   1 cookie
  • Servings:   18
  • Calories:   213
  • Fat:   5g
  • Carbs:   18g
  • Fiber:   2g
  • Sugar:   12g
  • Protein:   3g


  • Preheat oven to 350 degrees.
  • Combine oats, pancake mix, cinnamon, baking powder in a bowl. Set Aside.
  • In another bowl combine egg, sugar, butter and vanilla. Blend on high for 5 minutes with an electric mixer until light and fluffy. Reduce speed to low and add the flour and oat mixture until well blended. Mix in the raisins by had.
    TIP: For better flavor and texture, cover the dough and chill for at least 2-3 hours (or overnight).
  • Line 1 a large cookie sheet with parchment paper (if using smaller cookie sheets, you may need 2). Form dough into 18 balls, slightly smaller than a golf-ball in size.
  • Arrange about 2" apart on the cookie sheet and flatten the balls with a spatula until about ½" thick. Bake for 15-17 minutes or until the cookies are golden brown.
  • Let cool for 5 minutes on the cookie sheet then transfer to a rack to cool completely. ENJOY!

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