You can make the batter for this protein cookie recipe in just a few minutes with a blender.

By By Nicole Crane
May 16, 2018
Photo: Nicole Crane

Raspberries are one of the best summertime fruits. Not only are they sweet and delicious, they're also rich in antioxidants, vitamins, and fiber. While you're probably already tossing raspberries into your smoothies, on top of your yogurt, or straight into your mouth, you probably never thought to put them into cookies, did you? Raspberries are one of the star ingredients in these delicious protein cookies made with chocolate protein powder. (For another equally delicious and equally healthy treat, whip up a batch of these blueberry oatmeal protein cookies you can make in just 20 minutes.)

These cookies pair raspberries with mini chocolate chips for one tasty combo. They start with a base of oats and almond meal, then almond butter comes in for some healthy fat. Chocolate protein powder and raspberry Greek yogurt will up the protein content (vanilla yogurt works, too), and coconut sugar is used for a touch of sweetness. Whip them up in 20 minutes flat for a healthy post-workout snack that'll satisfy your sweet tooth.

Raspberry Chocolate Chip Protein Cookies

Makes 18 to 24 cookies


  • 1 cup dry oats
  • 3/4 cup almond meal
  • 60g chocolate protein powder
  • 1/2 cup raspberry-flavored Greek yogurt
  • 1/2 cup coconut sugar
  • 1/4 cup creamy almond butter
  • 1/2 cup almond milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 350°F. Coat large baking sheet with cooking spray.
  2. In a food processor or high-powered blender, pulse oats until mostly ground.
  3. Add almond meal, protein powder, Greek yogurt, coconut sugar, almond butter, almond milk, baking powder, and salt to the blender along with oats, and process just until everything is combined.
  4. Add raspberries and chocolate chips to blender and pulse for 8 to 10 seconds until berries are mostly blended. The batter should turn a pinkish hue with some raspberry and chocolate chip pieces throughout.
  5. Spoon batter onto the baking sheet, forming 18 to 24 cookies a few inches apart.
  6. Bake for 11 to 13 minutes or until cookies are lightly browned on the bottom.
  7. Allow cookies to sit briefly, then use a spatula to transfer to a wire rack to finish cooling. Enjoy now, and store remaining cookies in the refrigerator.

Nutrition facts: Serving 2 cookies (if making 24 total): 190 calories, 9g fat, 2g saturated fat, 21g carbs, 3g fiber, 12g sugar, 9g protein