Tahini Oatmeal Raisin Chocolate Chip Cookies
Are you trying to step up your recipe for traditional oatmeal raisin cookies? This recipe options creamy tahini and chocolate chips! All you want is 2 bowls to make these fast and simple cookies which can be gluten-free, vegan and refined-sugar free! You’ll love how these oatmeal raisin cookies have the proper texture and barely nutty taste! Searching for extra cookie recipes? Try some extra of my favorites!
Servings 18 cookies
Substances
- 2 flax/chia eggs (2 tbsp floor flaxseed or chia seeds + 6 tbsp water)
- 1 ¾ cups quaint 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
Directions
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Preheat oven to 350° F. Line 2 sheet pans with parchment paper.
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In a small bowl whisk collectively floor flaxseed with water to make your flax egg and put aside.
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In a big bowl, mix the dry components — oats, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg..
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In one other bowl mix the moist components — flaxseed egg, maple syrup, tahini, coconut oil, vanilla and almond extract.
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Add the moist components into the bowl with the dry components and stir to mix. Gently stir within the raisins and chocolate chips.
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Place dough within the fridge to setup for 10 minutes (don’t skip this step).
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Use a portion scoop to scoop dough onto the ready sheet pans.
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Bake for 10-12 minutes or till cookies are golden.
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Enable cookies to chill on the pan for five minutes earlier than transferring them to a wire rack and funky.
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