Naturally Sweetened Oatmeal Raisin Cookies

Delicious cookies made from a base of beans, raisins, and natural nut butter! With cinnamon, oats, and raisins, these delicious Oatmeal Raisin Cookies are sugar free, oil free, gluten free, and vegan. I have similar date cookie recipes, such as Peanut Butter Date Cookies, Double Chocolate Chip Date Cookies, and Mint Chocolate Chip Date Cookies, which are all slightly different variations of my base Chocolate Chip Date Cookies. Or check out any of my other cookie recipes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line a large cookie sheet with parchment paper

Step 2

In a food processor, blend together chickpeas, raisins, nut butter, cinnamon, and vanilla until smooth, and no chunks of beans or raisins remain

Step 3

Any light colored beans will work, not just chickpeas. Try cannellini, navy, or pinto. Dates or dried figs can be used in place of raisins. Any nut butter will work; I'm using almond here, but cashew butter or tahini will also work. Unsweetened almond milk is what I have today, but either dairy milk or water will work as well

Step 4

When fully combined, blend in milk, baking soda, and baking powder briefly to combine, but don't over process. Transfer to a large bowl

Step 5

Fold in the rolled oats and raisins with a silicone spatula. The cookie dough should be very loose, almost more like the consistency of a brownie batter

Step 6

Using spoon, scoop the cookie dough onto to the pan, about 23 g each. These cookies won't flatten or spread as they bake, and will only puff up slightly

Step 7

Bake for about 15 minutes at 350F, or until the tops and edges are lightly golden brown and the cookies are set to the touch. Let them cool totally on a pan before removing to an airtight container. Store in the fridge

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