These are one of my favourite cookies ever, at Christmas I swap in fresh cranberries for the raspberries and add more spices such as mixed spice, all spice and cloves.
I use tahini in the recipe, but you could equally use smooth cashew or almond butter.
As for the almonds, again these could be omitted or hazelnuts or Macadamia nuts used instead.
I like them chewy in the middle and fresh out the oven, but they will keep well in an airtight container for several days.
top tip is to double up and freeze half, so you can bake one at a single minutes notice, whenever you get a craving. which will be often!
½ cup tahini paste
½ cup light oil or groundnut oil
½ soft brown sugar
½ cup caster sugar
1 cup plain flour + 3Tbs
¼ cup oat milk or alternative
zest 3 clementines
juice of 1 clementine
2 tbs corn flour
1 tsp ground cinnamon
2 tsp vanilla extract
1 tsp sea salt plus extra to finish
½ tsp baking powder
½ tsp bicarbonate of soda
1/2 cup chopped raw almonds
100g fresh raspberries
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