[Post #39 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
We are small in numbers, but we are fiercely loyal.
We are the oatmeal-raisin cookie lovers of the world.
While others recoil at the mention of raisins, or cry “foul!” when presented with oat-raisin over chocolate chip, we rejoice over the humble, brown-sugary, whole-grain, raisin-studded sweets.
I can convince myself that eating a few cookies after a long run is justified, on occasion, but I’d rather not wait for the once-in-a-while option. Hence, I created these oatmeal-raisin cookie-cakelettes, which are packed with protein, whole grains, and healthy fats. Most importantly, they are just plain yummy.
I am not trying to convert, merely convince, some of you chocolate chip cookie lovers that oatmeal-raisin can be equally irresistible. They make a terrific, protein-packed snack or dessert (14 grams per puck, plus high fiber from the oats, and 160 calories apiece) in place of a purchased protein bar, but I love one for breakfast with some fruit and tea alongside. In fact, if ever there was a reason to rise and shine, these pucks are it.
The white chocolate drizzle is gilding the lily, but I do it anyway for eye-appeal. To get the thinnest drizzle possible (which allows you to use a minimum of chips), add a tiny dab of coconut oil when melted. This thins the melted chocolate so that a tiny bit portion of chocolate goes a long way. I only used 1-1/2 tablespoons of white chocolate chips to cover 6 pucks.
Happy baking everyone, and puck on!
- 1 15-ounce can white beans, rinsed and drained (e.g., cannellini or Great Northern beans)
- ½ cup unsweetened applesauce
- ½ cup vanilla rice protein powder (or other vegan vanilla protein powder)
- 2-1/2 tablespoons coconut sugar (or granulated sweetener of choice)
- 2 tablespoons almond butter (or other nut/seed butter)
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 cup rolled oats (certified GF as needed)
- ¼ cup raisins, coarsely chopped
- Optional: 1-2 tablespoons vegan white chocolate chips, melted
- Preheat oven to 350F. Grease or spray 12 cups of a standard muffin tin.
- In a food processor or blender, process the drained beans and applesauce until smooth. Add the protein powder, sugar, almond butter, baking soda, cinnamon and salt; process until smooth. Transfer to a medium bowl and stir in oats and raisins.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in preheated oven for 14 to 16 minutes until golden brown and set at center. Cool in tin for 10 minutes, then remove to a wire rack to cool completely. If desired, drizzle top with melted white chocolate.