These are adapted from Melissa Clark's "Classic Oatmeal Raisin Cookies" on the NY Times cooking site. I swapped healthier alternatives for some of the butter, flour, and sugar, and ended up with subtly sweet breakfast cookies that my boyfriend eats all day at work. Store in an airtight container at room temperature.


Recipe Summary

15 mins
15 mins
15 mins
45 mins
36 servings


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare chia gel in advance by swishing chia seeds with 1/2 cup water and allowing to sit in a covered Mason jar for a minimum of 15 minutes.

  • Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.

  • Beat butter with an electric mixer in a large bowl until creamy. Add brown sugar and stevia and beat until fluffy, 2 to 5 minutes. Beat in chia gel, egg, 3 tablespoons water, ground flax, and vanilla extract.

  • Stir whole wheat flour, almond flour, protein powder, baking soda, cinnamon, nutmeg, and cardamom together in a separate bowl. Set mixer on low speed and mix dry mixture into the wet ingredients. Stir in oats, raisins, and walnuts.

  • Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.

  • Bake in the preheated oven until cookie edges brown, about 15 minutes. Centers will be soft, but they'll firm up as the cookies cool. Cool on a wire rack.

Cook's Notes:

Reduce vanilla extract if using vanilla-flavored protein powder.

You can use ground ginger instead of cardamom.

You can omit walnuts and double the raisins or vice versa.

Chia gel can be made up to 3 days in advance. Keep refrigerated.

Nutrition Facts

122 calories; protein 2.6g; carbohydrates 15.8g; fat 6g; cholesterol 12mg; sodium 98.9mg. Full Nutrition