Recipe: Vegan Tahini Raisin Drop Cookies

April 1, 2015 9:18 pm Last Updated: April 1, 2015 9:18 pm

These cookies are here to get you ready for Easter treat ideas. I would call them, egg nest cookies, but then you might not really know what they are made of. They are a very simple, sugar-free, egg-free, and gluten and dairy free cookie… and oh did I mention, also nut-free. BUT, they have lots of flavor and crunch, and they are soooo cute too. They look like little eggs in nests and you may feel guilty if you are a true vegan eater, but I promise, they are truly vegan and yummy to boot.

I love these little cuties. And you may feel like you cannot have treats, or lamenting how difficult it would be to share a treat with a sensitive child for Easter…this recipe is for you. If you are a chocolate lover, then sub the raisin for a vegan chocolate chip or chunk. The chocolate may be more enticing to some rather than a wrinkly old raisin. I personally love the sweet chewy texture of the raisin. It also is a perfect match for the strong sesame flavor.

Tahini Raisin Drop Cookies Recipe (vegan)

1/2 cup of raw tahini (sesame seed butter)
1 cup of sweet sorghum flour
1 TB of non-dairy milk (I used So Delicious Coconut Beverage)
1/3 cup of pure maple syrup
1 TB. of baking oil, use light olive oil, or melted coconut oil
1 ts. of baking powder
1/2 ts. of sea salt
1 ts. of ground cinnamon

Mix all of the ingredients in a mixing bowl and let sit for a few minutes for all the ingredients to soak into each other, then use a spatula and move your dough around a bit more. It is supposed to be a bit sticky, but also like a thick roll of cookie dough, almost like a traditional PB cookie. Roll out teaspoon sized balls in your hand and place on a cookie sheet, the cookies can be close to each other since they do not spread much. Press a raisin, or chocolate chip in the middle and push down into the cookie. Bake at 350 degrees for 15 minutes. This recipe will make about 30 cookies, but could be more or less depending on how big you make the cookies. This recipe is easily doubled if you want to make more, or bigger cookies in one sitting as well. They turn out to be a mix between a shortbread textured cookie and a nut butter cookie. I hope you try these cuties out and enjoy!

This article was originally published on www.NaturallySavvy.com