Consider these vegan cookies like the classic oatmeal raisin cookie but with a health upgrade!
These are my go-to cookie! They’re flavorful and rich with just enough sweet to satisfy those cookie cravings! They also happen to be gluten-free, oil-free and plant-based! They won’t last long on your counter! I suggest making a double batch!
What’s the secret? Tahini!
Tahini is a paste made from ground sesame seeds. It has a creamy texture and slightly nutty, but very distinct, flavor. Tahini isn’t absolutely necessary for preparing vegan meals but it can certainly elevate an ok recipe to outstanding!
I consider tahini a plant-based pantry staple! Try it in this Oil-Free Classic Hummus, Brown Rice and Veggie Stuffed Squash or Tahini Tossed Brussel Sprouts. I also suggest mixing 1-2 tablespoons in soup, spreading it on whole grain toast with a sprinkle of Himalayan salt or adding it to your next chocolate smoothie for a more complex flavor!
Makes 10-12 cookies
½ cup well-stirred tahini
¼ cup coconut palm sugar
2 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon sea or Himalayan salt
1 cup gluten-free old fashioned rolled oats (or regular is gluten isn’t an issue)
¼ cup raisins
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the tahini, coconut sugar, almond milk, vanilla, cinnamon and salt to a medium-sized glass bowl. Using a spoon or small spatula, mix these ingredients together until well blended, i.e. creaming.
- Add the oats and raisins and mix well until all ingredients are incorporated.
- Using a tablespoon measuring spoon scoop out the batter, roll it into a ball and flatten using your hands until the cookie is about ½ inch thick. Lay on the parchment and repeat until all the dough is used up.
- Bake the cookies for 12 minutes. Remove from the oven and let cool for another 10 minutes. Enjoy!