Oatmeal raisin is one of my absolute favorite cookie flavors! Before you gasp at the sound of tahini in cookies, hear me out. In trying to making an oil and butter-free cookie, I’ve tried many different nut and seed butters and none compared to the results from using tahini! These best vegan oatmeal raisin cookies spread well and have an awesome cookie texture with mostly nutritious whole food ingredients.
These Best Vegan Oatmeal Raisin Cookies with Tahini are:
- Free of most major allergens, including:
Vegan (Dairy and Egg free)
- Oil free
- Naturally sweetened
- Ideal cookie texture: crisp, soft and tender bite
Whole Food Feature: Raisins
- Raisins are made by dehydrating grapes in the sun, a practice that dates back many years as a way to preserve fruit, or through a modern heat-dryer that preserves more of the nutrients.
- More concentrated in vitamins, minerals like iron and potassium, natural sugars (and calories), fiber (2-3g per ¼ cup serving size) and phytochemical (naturally occurring compounds in plant based food) than whole fresh grapes, making them as nutrient dense in a smaller serving size.
- The phytochemicals include phenolic acids, flavonoids, carotenoids and more and they all act as antioxidants in our bodies.
- Raisins are the most researched among dried fruits and were shown in studies to have positive effects on blood pressure, cholesterol levels, blood sugar levels and digestive health.
- 1/2 cup + 2 tbsp oat flour
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1/4 cup oats quick or rolled
- 1/4 cup raisins
- 1/8 tsp baking soda
- 1/8 tsp cinnamon
- 1/8 tsp salt
Preheat oven to 325°F (165°C). Cover a baking sheet with a sheet of parchment paper.
Mix well together the oat flour, oats, baking soda, salt and cinnamon in a bowl.
Add and mix in the tahini and maple syrup until everything is well combined.
Fold in the raisins until well combined with everything else.
Place the dough by the tablespoon onto the baking sheet spread out from one another. Flatten each one down using your fingers to about a centimeter thick and roughly circular cookie shape.
Place into oven on the center rack (see note) and bake for 10 minutes, then remove and allow to cool down on baking sheet for 5 minutes. Store remainders in a sealed container, no refrigeration needed, for 1 to 2 weeks.
Baking the cookies on the center rack results in more even and less cracked cookies, as shown in the first featured image, compared to baking on a higher rack that results in more cracked cookies like the ones shown in the last two images. I've tried both methods and each works well, so just choose your preference.
Tried these recipe? Leave a comment below with a review, remark, suggestion or question and I am happy to reply back. Thank you in advance if you pin this recipe or recreate and share it on Instagram, tag me at @plantbasedstride so I can see your awesome creation!