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!).

FlapJacked Oatmeal Raisin Cookies Recipe


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 123
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!