Tahini Oatmeal Raisin Cookies
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 12 cookies
The most delicious vegan and gluten-free cookie!
Equipment
- Sheet pan
Ingredients
- ½ cup well-stirred tahini
- ¼ cup coconut palm sugar or maple syrup-see notes
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon sea or Himalayan salt
- 1 cup gluten free old fashioned rolled oats or regular if gluten isn't an issue
- ¼ cup raisins
Instructions
- 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!
Notes
Once cooled, store in an airtight container on your counter for up to 4 days.
This is a small batch, I suggest doubling this recipe if you want to keep some in your freezer or to entertain a crowd.
If you decide to use maple syrup instead of coconut sugar, omit the almond milk.
This is a small batch, I suggest doubling this recipe if you want to keep some in your freezer or to entertain a crowd.
If you decide to use maple syrup instead of coconut sugar, omit the almond milk.
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