Vegan Gluten Free Oatmeal No Bake Cookies Recipe
These Vegan Gluten Free Oatmeal No Bake Cookies couldn’t be easier to whip up. The addition of tahini makes them perfect sweet-salty dessert perfection.
Ingredients
- 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
Instructions
- 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.
- DEVOUR!
Notes
- Really pack the dough into a cookie scoop, as packing it helps press them out without them breaking apart.
- Store cookies in an air-tight container in the refrigerator.
Nutrition
Calories: 108kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 4mgFiber: 1gSugar: 11g
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