My guy LOVES oatmeal raisin cookies. So do I...but I've never made them until now. I mean, if I have the choice of adding chocolate or raisins, I usually go with the chocolate. But these were so good that I will indeed be willing to choose raisins again in the future. That says a lot.
MTF: Macro Oatmeal Raisin Cookies
These guys are vegan (obvs) and gluten free too. The tahini creates a nice satisfying almost buttery taste, and they are lightly sweetened with brown rice syrup, but not too much to overpower the lovely sweetness of the raisins. And they are really easy to make too. Win!
Makes 12 large cookies.
- 2 TBSP ground flax mixed with 6 TBSP water
- 1/3 c brown rice syrup
- 1/3 cup tahini
- 1.5 tsp pure vanilla
- pinch sea salt
- 1/3 cup water
Dry (will be added one by one to wet mixture):
- 1/2 cup gf oat flour
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 2 & 3/4 cup gf rolled oats
- 1/2 cup + 2 TBSP raisins - I used sultanas
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Mix flax & water, and let sit for 10 mins.
- Add the brown rice syrup, tahini, vanilla, and salt to the flax mixture. Stir with a fork or whisk.
- Stir in 1/3 cup water to wet mixture.
- Add the dry ingredients one by one to the wet mix, stirring in each one before adding the next: first the flour, then the baking soda, the cinnamon, & the oats. When it is all mixed up, then add in the raisins.
- If mixture seems too wet, don't hesitate to add in a few more spoons of oats...but even though it seems fairly wet, it will come together while baking.
- Drop by large spoonful onto cookie sheet, or you can use your hands but be warned, it's kinda messy - I made 12 large cookies. Press them down with your hands or a fork. Don't worry if some bits are crumbly / falling off the edges...these bits will be like granola, and you get to enjoy it straight from the cookie sheet once they're done baking ;)
- Bake for 15 minutes at 350F. Let them rest/cool on the cookie sheet for around 10 minutes, and they'll firm up a bit more.