I know there is some controversy around protein powders. Especially for children. But, hear me out.
I believe that ALL our daily nutrition should come from food. A diet rich in fruits, vegetables and all that good, healthy stuff is what’s important. And everyone’s needs are different. Some of us can’t eat dairy. Others can’t eat gluten or grains. And so, good nutrition is not a universal thing.
I did extensive research on protein powders before I purchased any (they’re expensive!). For my kids, I cut the single serving of powder in thirds. They don’t need the same amount or kind of protein that adults do. But the reason I invested in the powder is merely due to longevity. When the kids go back to school, there is often a long time between meals and snacks. I want my kids to have snacks with good fuel that will last them through PE and Science class and Math workshop! And at our school, we cannot send nuts, which means the protein power of nut butters isn’t an option.
I opted for a raw, organic protein powder from Garden of Life. You can find it on Amazon, here. This powder is made from seeds and sprouts and is totally plant-based. It is vegan and gluten-free, too! I like the vanilla flavor. I have used it in my coffee (along with coconut milk and a dash of Stevia) as well as in smoothies and now…cookies! Who knew?
I know some schools (and even parents) shun the idea of sending cookies or treats to school in lunch boxes, but this is different. Trust me. These cookies are protein-rich, contain no refined sugars and are nut-free! Plus, they’re delicious!
You can substitute flax eggs for the regular kind, but you will sacrifice some protein. Eggs have 6-7 grams of protein each, whereas flax eggs top out at 3 grams each. Each one of these cookies (if you produce 14 from the recipe) yields 3.8 grams of protein, which doesn’t sound like a lot, but by comparison, a tablespoon of peanut butter is 3.5 grams.
If you send these little cookies in your son or daughter’s lunch, I’d love to hear how they respond. Cookies for lunch?! Best Mom ever!!!
Healthier Gluten-Free, Dairy-Free Oatmeal Raisin Cookies
- 1 cup old-fashioned oats gluten-free if needed
- 1/2 cup oat flour I just grind whole oats in the food processor
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 egg
- 3 tablespoons brown sugar
- 2 tablespoons coconut oil melted and cooled
- 2 tablespoons maple syrup
- 2 tablespoons drippy almond butter melt slightly if too stiff
- ½ cup raisins
Preheat the oven to 325 degrees (F).
Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, whisk together the whole oats, oat flour, cinnamon, baking soda and salt.
In a small bowl, whisk together the egg, brown sugar, coconut oil and maple syrup until combined.
Pour the wet ingredients on top of the dry, then add the almond butter to the mix.
Stir until combined. It will be fairly thick.
Fold in the raisins.
Scoop the dough by heaping tablespoons onto the cookie sheet. This recipe should give you 12 cookies.
Bake for 14-16 minutes or until the tops of the cookies lose their shine.
Remove from the oven and allow to cool in the pan about 30 minutes.
Store these cookies in a sealed container at room temperature for up to 3 days. You can also keep them in the fridge for up to a week.