Is it us, or does it always feel like time for a cookie? Of course if you’re avoiding animal products like eggs and butter, most of the cookies out there are off limits. Not vegan? Well, you know that cookies are not the best choice for breakfast, or a healthy snack. But how would you feel about a completely plant-powered recipe that can help you ease that cookie craving AND feel totally energized?
Enter our no-bake, vegan, raw, dairy-free, gluten-free oatmeal raisin cookie balls. But as we told the crowd who watched us prepare this recipe at a cooking demo last weekend at Bethlehem VegFest in Bethlehem, PA, these cookie balls happen to fit all of those criteria—but you can just call them delicious.
This recipe is:
- a totally acceptable way to eat cookies for breakfast
- adaptable—use a different type of nut butter in place of tahini and other mix ins for a new flavor (peanut butter chocolate chip balls, anyone?)
We’re loving one or two as a snack with some tea in the afternoon! Here they are, for your cooking-without-turning-on-an-oven enjoyment:
No-Bake, Vegan, Oatmeal Raisin Cookie Balls
Makes 8-10 balls
1 cup rolled oats (gluten free certified, if you're gluten free or want to share them with someone who is)
2/3 cup shredded coconut
2 tbsp ground flaxseed
1 teaspoon cinnamon
Pinch of salt
1/2 cup tahini
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
In a bowl, thoroughly combine the oats, coconut, flax, cinnamon, and salt. In another bowl, whisk together the tahini, maple, and vanilla extract. Fold the wet ingredients into dry, and then add the raisins. Roll into one-inch balls (batter will be very sticky, but you can do it!) and stack in a container with parchment paper separating layers; refrigerate for at least a half hour, and up to a week.
Give ‘em a whirl and let us know what you think!