Ooof. Can’t think of a more polarizing cookie.
Love ’em? Or victim intense disappointment when you were expecting chocolate chips….
Some people are raisin haters.
And that’s okay. I can live with that.
It just means there will be more of these left for me!
Raisins and I are going through a phase.
We have a trail mix station at work – I am single-handedly causing an increase in order cadence of raisins.
And as great as they are to snack on plain…everything is better in a cookie.
Not gonna lie, I had low expectations for these.
A vegan and gluten free cookie? That stays together? Stays thick and chewy? And doesn’t taste like sand?
The ultimate cookie challenge.
Seriously guys, it was love at first bite.
I literally said, “Oh my gosh. I can’t believe they’re actually this good.”
(great self confidence… hah!)
I’m going to go on a limb and say this is the best cookie recipe I’ve concocted. Ever.
And they’re vegan, gluten-free, and nut-free?
I’m basically a magician. Jk.
Want your own stack?
Lets get cooking.
The coconut oil should be a soft-solid when you measure. Add this to your bowl with the sugar. Beat until well combined.
Then scoop in the tahini.
Blend for a couple minutes until it is light and creamy.
Then the milk and flax egg get dumped in.
What’s a flax egg? Combine 1 tablespoon of ground flaxseed with 2 1/2 tbsp of hot water. Stir together and let sit for 5 minutes. It will turn gelatinous and gloopy.
After the wet ingredients are thoroughly combined, throw in the oats, flour, baking powder, and baking soda.
*sub flours at your own risk – adjust quantity if batter seems too wet
I used a power oats mix that included chia and quinoa, but normal oats are fine!
Last, but not least, the raisins.
could make these with chocolate chips, but sometimes it’s gotta be the raisins’ time to shine!
Make sure you use a piece of parchment or a oven-safe liner on your pan.
Also a large ice cream scoop with a trigger makes scooping cookies a breeeeze. (Best cookie investment honestly…)
Pop them in the oven for 10-12 minutes.
And enjoy the lovely aroma that will fill your kitchen.
Okay, ready for the crucial part?! PATIENCE. You HAVE to let them cool on a wire rack. If not, they will collapse and crumble and turn into cookie granola. That’s not the objective here.
So. Let. Them. Cool.
After they cool, stack ’em, grab ’em, and demolish ’em.
You know you want to 🙂
Tahini Oatmeal Raisin Cookies (v/gf)
Soft, chewy, rich and delish! You wouldn’t even guess they’re gluten-free and vegan!
Servings: 10 large cookies
1/3 cup coconut oil *soft solid 2/3 cup coconut sugar 3 tbsp tahini *Seedible brand 1 flax egg *1 tbsp flax + 2 1/2 tsp hot water 1/4 cup almond milk 1 cup oats 3/4 cup gf all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/3 – 1/2 cup raisins
Preheat oven to 350 degrees.
Beat together the coconut oil and coconut sugar until very well comined.
Add the tahini and mix until smooth and creamy,
Pour in the milk and flax egg. Mix.
Combine the dry ingredients into the wet batter.
Lastly, add the raisins.
Scoop the dough onto a cookie sheet and bake for 10-12 minutes.
When you remove them from the oven, transfer to a rack to COOL.
Then you can enjoy.