High Protein Oatmeal Cookie Recipe

Name: High Protein Oatmeal Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar; 1 cup raisins; 1 cup apricot; 1 cup dates; 1 cup walnut pieces; 1 cup sliced almonds; 3 cups quick oatmeal; 1/3 cup soy protein isolate; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1 egg; 1/2 cup honey; 1 cup vegetable oil; 1 cup whole wheat flour; 1 1/2 cups all-purpose flour; 1/2 cup apricot juice; topping mix; 2 cups walnuts; 2 cups sugar; 2 cups all-purpose flour

Servings: persons

1 cup brown sugar
1 cup raisins
1 cup apricot
1 cup dates
1 cup walnut pieces
1 cup sliced almonds
3 cups quick oatmeal
1/3 cup soy protein isolate
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 egg
1/2 cup honey
1 cup vegetable oil
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup apricot juice
topping mix
2 cups walnuts
2 cups sugar
2 cups all-purpose flour

1
Bring to a boil 1 cup Dried Apricots, 1 cup water, and simer 5 minutes in small pan.Cover and let set till cool
2
Bring to a boil 1 cup Raisins, 1 cut water, and simer 5 minutes in small pan, Covered, turn off and let set till cool.
3
I do this the day before. If the Dates are hard you can do the same with them. You want the fruit to be soft so that it will mix into the other ingredients.
4
For the topping I use a food procser and grind the Walnuts, Sugar, and Flour till I have a fine meal. and set aside.
5
Now Drain the Raisins, Apricots and save the water from the Apricots. Now put the ingredients for the cookie in the mixing bowl and mix together for 4 minutes on low speed, Now add the water from the apricots (Apricots Juice ) and mix for 3 mintues, and then let set for 30 minutes so the dry can absorbe the wet,.
6
Now start droping the cookies with a #40 ice cream server into the topping mix and roll them once, then place them on a cookie sheet.
7
I use a 12 X 18 cookies sheets and place then 3 x 5.
8
Bake at 350deg for 14 to 15 minutes . let cool 10 minutes befour removing from cookie sheet.

2723

kcal

Calories

159

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup brown sugar, 1 cup raisins, 1 cup apricot, 1 cup dates, and more.

Yes, High Protein Oatmeal Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

High Protein Oatmeal Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions