We used dates instead of raisins in these oatmeal cookies and gave them some extra oomph with our raw tahini. The batter is vegan, gluten-free, and makes a fluffy cookie sweetened only with dates and coconut sugar. So... they're basically breakfast, right?
Combine the ground flax and water in a bowl and let sit for 5 minutes.
With a spatula, mix in the tahini, coconut oil, coconut sugar, baking soda, baking powder, apple cider vinegar, cinnamon and salt. Stir until smooth.
Add in the tapioca flour and coconut flour and fold in with the spatula until all clumps are gone. Then, mix in the oats and the chopped dates.
Refrigerate the dough until chilled, usually 30-60 minutes.
Heat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop out dough in the size of a heaping tablespoon. Round these tablespoons into balls, then place on the baking tray and press flat with the palm of the hand until the cookie is at its desired thickness.
Bake for 17 minutes. Remove from the oven and immediately move to a cooling rack. Let cool before eating.
