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Protein Oatmeal Raisin Cookies

I’ve found the perfect treat that ticks all the boxes and I just can’t keep it to myself any longer! Let me introduce you to my latest obsession: gluten-free, dairy-free oatmeal raisin protein cookies with a delightful twist — hemp seeds! And the best part? They’re sweetened only with bananas, which means no added sugars and a whole lot of wholesome sweetness in every bite.

Perfect for those on-the-go mornings or when you need a satisfying mid-afternoon snack, these protein cookies are my new go-to for a quick, energizing, and utterly delicious treat. Trust me, once you try them, you’ll be as addicted as I am!

Makes approx. 18 cookies


3 large, ripe bananas, mashed

1 organic egg

1 tsp. vanilla extract

¼ cup coconut oil

2 cups gluten-free oats

2/3 cup almond meal

1/3 cup coconut, shredded

1/2 tsp. cinnamon

1/2 tsp. fine grain sea salt

1 tsp. baking powder

1/2 cup hemp seeds

1/2 cup walnuts, chopped

1/2 cup organic seedless raisins


Preheat oven to 350 degrees.

In a large bowl combine the bananas, egg, vanilla extract, and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the hemp seeds, walnuts, and raisins.

The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about an ice cream scoop (2 T) in size, an inch apart, onto a parchment lined baking sheet.

Bake for 20-25 minutes, or until the cookies are slightly golden brown on top. Let cool on a wire rack and enjoy!



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