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Janelle Carss

Lemon Raspberry Protein Cookies

These Lemon Raspberry Protein Cookies are soft, extra zesty, naturally sweetened, and packed with nourishing ingredients like oats, flax, hemp seeds, and protein yogurt. Clocking in at 8g of protein per cookie, they're a perfect grab and go breakfast or post-workout treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Canadian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup oat flour
  • 1 cup rolled oats, gluten-free if necessary (I use organic sprouted gluten-free oats from One Degree Organics)
  • ½ cup almond flour
  • ⅓ cup vanilla vegan protein powder (save 10% off EarthChimp protein powder with code STEAMYVEGAN)
  • 3 tbsp hemp seeds
  • 2 tbsp ground flaxseed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
Wet Ingredients
  • 1 cup high-protein vegan yogurt
  • ⅓ cup unsweetened applesauce
  • ⅓ cup maple syrup
  • zest of 1½ lemons
  • ¼ cup fresh squeezed lemon juice
  • 1 tsp vanilla extract
  • ½ tsp lemon extract (optional, but amazing for stronger lemon flavour)
Raspberry Swirl
  • ¾ cup fresh raspberries, or frozen and thawed
  • 1 tsp maple syrup
  • 1 tsp oat flour

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make the raspberry swirl: In a small bowl, mash the raspberries with the maple syrup and oat flour until jammy. Set aside. (The oat flour helps thicken the berries slightly so the swirl doesn’t make the dough too wet.)
  3. In a large bowl, whisk together the oat flour, rolled oats, almond flour, protein powder, flaxseed, hemp seeds, baking powder, baking soda and salt.
  4. In another bowl, whisk together the protein yogurt, applesauce, maple syrup, lemon zest, lemon juice, vanilla and lemon extract.
  5. Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Let the dough rest for about 5 minutes so the oats hydrate slightly.
  6. Add spoonfuls of the raspberry mixture over the dough and gently fold only 2–3 times. You want ribbons and swirls — not fully pink dough.
  7. Scoop the dough into 12 large cookies and slightly flatten them since they won’t spread much on their own. Bake for 16–20 minutes, or until the edges are lightly golden.
  8. Optional (but highly recommended): Garnish with fresh lemon zest right after they come out of the oven for that final bright citrusy kiss!
  9. Let cool almost completely. These cookies firm up significantly as they cool, so try not to judge the texture right out of the oven, unless you want to try them when they’re warm and pillowy soft like a muffin top!

Notes

Macros per cookies (makes 12): 180 cal, 8g protein, 25g carbs, 6g fats, 4g fibre