Are you looking to step up your recipe for classic oatmeal raisin cookies? This recipe features creamy tahini and chocolate chips! All you need is two bowls to make these quick and easy cookies that are gluten-free, vegan and refined-sugar free! You will love how these oatmeal raisin cookies have the perfect texture and slightly nutty flavor! Looking for more cookie recipes? Check out some more of my favorites!Pistachio Lemon CookiesCoconut Sugar Chocolate Chip CookiesDouble Chocolate Cookies
Ingredients
- 2 flax/chia eggs (2 tbsp ground flaxseed or chia seeds + 6 tbsp water)
- 1 ¾ cups old fashioned oats
- ½ cup almond flour
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup maple syrup
- ⅓ cup tahini
- ⅓ cup melted coconut oil
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- ½ cup raisins
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350° F. Line 2 sheet pans with parchment paper.
- In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
- In a large bowl, combine the dry ingredients — oats, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg..
- In another bowl combine the wet ingredients — flaxseed egg, maple syrup, tahini, coconut oil, vanilla and almond extract.
- Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the raisins and chocolate chips.
- Place dough in the fridge to setup for 10 minutes (do not skip this step).
- Use a portion scoop to scoop dough onto the prepared sheet pans.
- Bake for 10-12 minutes or until cookies are golden.
- Allow cookies to cool on the pan for 5 minutes before moving them to a wire rack and cool.
