This Vegan Gluten Free Oatmeal No Bake Cookies recipe has a surprise tahini twist and notes of spicy cardamon and chewy golden raisins! A healthy, gluten/dairy/egg free treat for only 110 calories!
Givin’ your favorite childhood cookie an ultra-fancy and totally ADULT makeover today.
You know how you’re not supposed to pick favorites because then someone always feels sad and left out in life? Combining the “chocolate” and “raisin” portion of gluten free oatmeal cookies allows you to be a oatmeal cookie ALL INCLUSIVIT.
3 cheers for saving all the vegan no bake cookies of the world from feeling LEFT OUT AND from saving your oatmeal-cookie-munching-mouth from being left out of either raisins or chocolate chips.
Best of both worlds is A-L-W-A-Y-S the way to go.
Can we also park on the usage of golden raisins in these vegan gluten free oatmeal no bake cookies? Truth be told, I always thought I “didn’t like raisins.” <– Raisins are the reason I have trust issues with gluten free chocolate chip cookies because they LOOK THE SAME as chocolate chips.
You THINK you’re going to be biting into a RICH and SWEET burst of CHOCOLATE….and then it’s CHEWY AND RAISIN-Y AND BAD.
You’ve been there too. I feel it.
Buuuut, liiiike, then I tried GOLDEN raisins. SUPER MEGA <3 <3 <3 these vibrantly colored sweet gems of yumminess.
They’re softer. They’re naturally super-sweet. They have a richer flavor profile. They do not remind me of how my Grandpa eats Raisin Bran every morning (side note: I used to eat it with him and pick ALL the raisins out, which defeats the purpose of “Raisin” Bran entirely.)
No one likes cookies that remind them of there G-pa.
That’s just weird.
These little chewy Vegan Gluten Free Oatmeal No Bake Cookies that, like the no bake white chocolate macadamia cookies recipe, require ZERO baking, are made by a magical method of boiling almond milk, coconut sugar and TAHINI (more on that in sec) until thick, syrupy and STICKY. This delicious concoction is then poured over a bowl of whole-grain gluten free oat goodness which hugs each and every fleck of wholesome, oat-y goodness together in a perfect union of sweet cookie BLISS.
They’re chewy. They’re soft. They’ve got good-for-you ingredients. They have my newest obsession: TAHINI.
Yep. Liiiike the sesame paste that you usually find in Mediterranean cooking.
You remember the chocolate paleo muffins with maple and tahini and vegan brownies with berries and tahini yes? It was at these moments in our life together that we both discovered that mixing chocolate + tahini = VRY VRY GOOD life choice.
It’s kinda savory, it’s kinda nutty, it’s sweet and it’s rich and deep and CHOCOLATEY.
IE: It’s GOOD. SO. GOOD.
You tongue tastes this underlying profile, sending your taste buds into a guessing-game-of-confusion trying to figure out what it is.
It’s EXCITING! It’s NEW! It feels SO fancy for an oatmeal cookie!
Your swirl around each chewy morsel in your mouth, tasting the rich chocolate and sweet, vibrant raisins as their flavor builds between the layers of toasty oats, creamy tahini and ends with a delicious cardamom twinkle on your taste buds.
When all is said and done inside your hungry-cookie-loving belly, I pinky promise that it is ALL gonna make sense.
“Adulting” oatmeal cookies. We’ll keep you.
- 1/2 cup Unsweetened Vanilla Almond Milk
- 1/2 cup Coconut Sugar
- 2 tablespoons Sesame Tahini
- 1 tablespoon Coconut Oil
- 1 1/2 cups Quick Oats gluten free if needed, 145 grams
- 1 teaspoon Ground Cardamom
- 1/4 teaspoon Sea Salt plus 1/8 teaspoon
- 1/3 cup Golden Raisins roughly chopped and packed, 60 grams
- 3 1/2 tablespoons Dark Chocolate Chips roughly chopped, dairy-free
- In a medium pot, combine the almond milk, coconut sugar, tahini and coconut oil and medium heat. Cook, stirring frequently, until it begins to boil.
- Once boiling cook, stirring frequently, until the mixture reduced by about 1/3 and begins to thicken. You want it thick but still liquid – it should just coat the back of a spoon. This takes about 9-10 minutes.
- While the sugar mixture reduces, stir together the oats, cardamom and salt in a large bowl. Stir in the chopped raisins.
- Immediately pour the thickened mixture over the oats and stir until well combined. Place into the refrigerator to cool for 10 minutes. Then, stir in the chocolate.
- Pack the oat mixture into a lightly heaping cookie scoop * then release onto a parchment paper lined cookie sheet. Repeat for all the cookies.
- Using VERY lightly wet hands, press the cookies out about 1/2 inch, making sure to pack the sides in so they still together. Refrigerate for at least 1 hour to harden.
Tips & Notes:
Store cookies in an air-tight container in the refrigerator.
Recipes written and produced on Food Faith Fitness are for informational purposes only.