Ingredients
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons tahini
- 1 tablespoon coconut oil
- 1 1/2 cups quick oats
- 1 teaspoon ground cardamom
- 1/4 teaspoon sea salt plus 1/8 teaspoon
- 1/3 cup golden raisins roughly chopped and packed
- 3 1/2 tablespoons dark chocolate chips roughly chopped
Instructions
- In a medium pot, combine the almond milk, coconut sugar, tahini, and coconut oil on medium heat. Cook, stirring frequently, until it begins to boil.
- Once boiling cook, stirring frequently, until the mixture is 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 transfer to a cookie sheet lined with parchment paper. Repeat for all the cookies.
- Using lightly wet hands, press the cookies out about 1/2 inch, making sure to pack the sides in so they stick together. Refrigerate for at least 1 hour to harden.
- Enjoy!