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Raspberry and Almond Cookies
Original recipe: 12 servings · Prep: 15 min · Cook: 20 min · Total: 70 min
By PowerProteinPlates Editorial TeamPublished Apr 25, 2026 | Updated Oct 17, 2026
American
70 mins
easy-recipessnack-ideaswhole-foodsbudget-friendly
Oat, almond and raspberry cookies made with almond butter, flaxseed and vegan protein powder. Cool fully after baking. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 35 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
70 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 cup rolled oats (certified gluten-free if needed)
- 1/2 cup almond flour
- 1/4 cup vegan protein powder (unflavored or vanilla)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup fresh or frozen raspberries (thawed if frozen)
- 1/3 cup raw almonds, roughly chopped
- 1/4 cup unsweetened applesauce
- 1/4 cup almond butter (natural, unsweetened)
- 2 tablespoons ground flaxseed
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon for warmth
Instructions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, mix the rolled oats, almond flour, vegan protein powder, baking soda, sea salt, and optional cinnamon until well combined.
-
In a separate bowl, whisk together the unsweetened applesauce, almond butter, almond milk, ground flaxseed, and vanilla extract until smooth.
-
Add the wet mixture to the dry ingredients and gently fold to combine into a thick, slightly sticky dough.
-
Carefully fold in the raspberries and chopped almonds, taking care not to crush the berries.
-
Scoop tablespoon-sized portions onto the prepared sheet, spacing them about 2 inches apart. Lightly flatten each cookie with the back of the spoon.
-
Bake for 18-20 minutes until the cookies have lightly golden edges and feel firm when touched.
-
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
-
Refrigerate cooled cookies promptly in an airtight container for up to 3 days, or freeze for longer storage.
Timing note
Complete cooling is additional to baking. Allow additional time as needed; no tested total is claimed.
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