
Description
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 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!
Time
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.12
Ingredients
Serving(s)
Step 1
- 15.5oz can Chickpeas, drained and rinsed
- 1.25 cup Raisins
- 1/2 cup Almond butter
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
Step 2
- 3/4 cup Unsweetened almond milk
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
Step 3
- 1 cup Rolled oats
- 1/2 cup Raisins
Instructions
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- Preheat your oven to 350F, and line a cookie sheet with parchment paper. In a food processor, blend together chickpeas, raisins, nut butter, cinnamon, and vanilla until smooth, and no chunks of beans or raisins remain
- 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 natural nut butter will work; I'm using almond here, but cashew butter or tahini are also good options
- Unsweetened almond milk is what I have today, but either dairy milk or water will work as well
- Both my beans and nut butter are salted. If yours are unsalted, add 1/4 tsp (1.5 g) salt
- When fully combined, blend in milk, baking soda, and baking powder briefly to combine. Transfer to a large bowl
- 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
- 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
- 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





Nutrition Facts
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Calories: 57
Servings: 40
Serving Size: 1 cookieCalories: 57
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Total Fat: 2.0g (3 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1.1g
Cholesterol: 0mg (0 %)
Sodium: 56mg (2 %)
Total Carbohydrate: 9.3g (3 %)
Fiber: 1.4g (5 %)
Net Carbs: 7.9g
Total Sugar: 5.1g
Added Sugar: 0.0g (0 %)
Protein: 1.7g (3 %)
Total Fat: 2.0g (3 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1.1g
Cholesterol: 0mg (0 %)
Sodium: 56mg (2 %)
Total Carbohydrate: 9.3g (3 %)
Fiber: 1.4g (5 %)
Net Carbs: 7.9g
Total Sugar: 5.1g
Added Sugar: 0.0g (0 %)
Protein: 1.7g (3 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 29mg (2 %)
Iron: 0.41mg (2 %)
Magnesium: 18mg (4 %)
Potassium: 100mg (2 %)
------------------------------------------Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 29mg (2 %)
Iron: 0.41mg (2 %)
Magnesium: 18mg (4 %)
Potassium: 100mg (2 %)
Glycemic Index:
51.2
Glycemic Load:
4.3
Sources of Inspiration
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