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Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)


  • Author: Allison
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 20 cookies 1x
  • Diet: Vegetarian

Description

Amazing, chewy oil-free oatmeal raisin cookies made with wholesome spelt flour and maple syrup.


Ingredients

Scale
  • 1 cup runny tahini (may sub any nut or seed butter- see note)
  • 1 large organic egg
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup non-dairy milk
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons chai spice (homemade or store-bought)
  • 1 cup rolled oats
  • 1 1/4 cups spelt flour
  • 1/2 cup raisins

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. Whisk together the tahini, egg, maple syrup, vanilla, and milk in a large bowl. Sprinkle in the chai spice, baking soda, and salt; stir to combine.
  3. Stir in the rolled oats and flour. Add the raisins.
  4. The dough should be on the soft side, but you should still be able to form it into balls. If it is too dry, add a splash more milk; if it is too wet, add a little bit more flour.
  5. With damp hands, roll the dough into 20 balls and place them on the prepared baking sheets, leaving a bit of space in between each. Press down with a lightly wet fork or damp hands. It’s really important to press them down; otherwise, they won’t spread out!
  6. Bake cookies for 10-12 minutes. (I actually bake them one pan at a time because my oven is quite finicky and doesn’t bake cookies nicely when both shelves are being used.) The cookies are ready when they come off of the parchment easily and the bottoms are lightly browned.

Notes

The tahini flavour comes through quite a bit in these cookies, so if you don’t love tahini, I highly recommend using almond butter or cashew butter instead! Another fun variation on these cookies is to use peanut butter and chocolate chips in place of the tahini and raisins. (That would be my favourite.)

You can actually make these cookies gluten-free by subbing oat flour for spelt flour. Omit the non-dairy milk, however, since oat flour is more moist. The cookies are softer, but still delicious!

For a vegan cookie, you can try using a flax egg (1 tbsp ground flax mixed with 2.5 tbsp water), or 2 tbsp of applesauce or pumpkin.

Feel free to use any dried fruit you like if raisins aren’t your cup of tea. Cranberries, cherries, and chopped figs and apricots are all good!

  • Category: Dessert

Keywords: oil-free oatmeal raisin cookies