• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking spray. Set aside.
• In a large bowl, add rolled oats, protein powder and stir to combine evenly.
• Add fresh drippy peanut butter (if it's not fresh, microwave it for a few seconds to soften), maple syrup, vanilla extract, avocado oil, and unsweetened applesauce.
• Stir until it comes together into a sticky and moist cookie dough.
• Fold in dried raisins and stir to incorporate evenly.
• Use a cookie dough scoop to scoop out some of the cookie dough, press firmly in the scoop to pack the batter, then release it on the prepared baking sheet.
• Repeat until you form 9 large cookies, leaving half a thumb of space between each cookie.
• Use the palm of your hands to flatten the cookies slightly.
• Bake for 17-20 minutes at 350°F (180°C) on the center rack of your oven until golden brown on the edges.
• Cool down for 15 minutes on the baking sheet. Don't touch them or move the cookies. They firm up as they cool down.
• Transfer the cookies to a cooling rack and cool again until they reach room temperature.

Storage

• Store the cookies in a cookie jar or airtight sealed container in the fridge for up to 4 days.