Before you gasp at the sound of tahini in cookies, hear me out. In trying to making an oil-free, butter-free cookie, I’ve tried many different nut and seed butters and none compared to the results from using tahini! These tahini oatmeal raisin cookies cookies spread well and are crispy on the outside and soft and tender on the inside – my FAVORITE type of cookie.
If you’re not a fan of raisins, no worries, I will provide you an alternative -to be posted here- (coming soon!). But if you are a fan like me, you’ve just found an amazing healthy and nutritious recipe that I’m sure you will enjoy!
Tahini (Sesame Seed Butter) : Nut-free, whole food fat source.
Oat Four + Oats : Gluten-free and great source of fiber and protein.
Maple Syrup : Natural sweetener containing some antioxidants and minerals.
Raisins : Dried fruit provides natural sweetness, vitamins, minerals and antioxidants.
Cinnamon : High in antioxidants and anti-inflammatory.
Baking Soda : Helps baked goods like cookies spread!
Salt (fortified with iodine) : sodium (and iodine) are essential minerals.
Features of these Tahini Oatmeal Raisin Cookies:
Free of most major allergens:
Vegan (Dairy & Egg-free)
No oil or refined sugar needed.
Ideal cookie texture:
Crispy bite on outside
Soft + tender on inside
Sources – for more in-depth nutrition information
Tahini oatmeal raisin cookies that are vegan, free of major allergens, naturally sweetened, oil-free, nutrient-dense and have the perfect cookie texture!
- 3/4 cup oat flour
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1/2 cup oats quick or rolled
- 1/2 cup raisins
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
Preheat oven to 325F (165C). Cover a baking sheet with parchment paper.
Mix 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.
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 cookie shape. The recipes makes about one dozen (12) medium sized cookies.
Bake in oven for 10 minutes, then remove and allow to cool down on baking sheet for 10 minutes. Enjoy! Store in sealed container on counter for up to 1 week.
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