Delicious, colorful and surprisingly healthy, these vegan cookies are truly the kind of cookie that makes everyone happy! Feel free to dress these up with dairy-free chocolate chips, chopped pecans or other dried fruits.
Makes about 20 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup flour
- 1 1/2 cups oats
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/4 t. salt
- 1 t. ground ginger
- 1 t. ground cinnamon
- 1/2 cup dried cranberries
- 1 cup packed dark brown sugar
- 1/2 cup almond meal
- 3/4 cup tahini paste
- 1/2 cup almond milk
Preparation:
1.Preheat the oven to 375 F. Lightly oil a large baking sheet or line a sheet with parchment.
2. In a large mixing bowl, mix together the flour, oats baking soda, baking powder, salt, ginger and cinnamon. Mixi in the cranberries and set aside.
3. In another bowl, using and electric hand mixer, mix together the brown sugar, almond meal and tahini paste until well blended. Add the almond milk, alternating with the flour mixture, about 1/3 at a time, until all has been added. Mix until just combined.
4. Roll the dough into balls or drop in 2 T. mounds on the prepared sheet. Bake for about 13-15 minutes, or until lightly golden. Let cool on the pan for about 5 minutes before transferring to a wire cooling rack to cool completely.
