I have been experimenting with WFPB oatmeal raisin cookies for about a month, and I have finally arrived at an awesome, sweet, soft cookie! The secret is 100% using tahini instead of oil. I tried apple sauce, bananas, etc, and they all yielded a spongey, muffin-like cookie. Trust me on this! These cookies are vegan, gluten free, oil free, and soooo good! This is how we made them:
1 ½ cups oat flour
1 ¼ cup rolled oats
½ cup tahini
2 flax eggs (2 tbsp flax meal + 6 tbsp warm water)
6 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla
½ tsp baking soda
⅛ tsp salt
Preheat your oven to 350F.
Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl, mix the flax eggs, and set aside to gel for 5 minutes.
In a food processor, add the oat flour, tahini, flax eggs, maple syrup, cinnamon, vanilla, baking soda, and salt. Blend until smooth. Stir in the rolled oats and raisins.
Scoop the dough onto the sheet forming cookie shapes. These cookies will not spread, so you’ll want to make sure they are the shape you would like them.
Bake for 10-12 minutes, or until cooked all the way through.
Makes about 15 cookies.