It's that time of the year again: we are celebrating Persian New Year and the beginning of spring. It's definitely my favorite New Year, because of all the beautiful offerings to symbolize the beginning of something new, good health, fertility, and prosperity. It's such a beautiful way to create traditions with Baby Zand. This year we didn't want gold fish that sadly die after a few days. Instead Baby Zand drew her own that we put into a little jar. Perfect! A big part of ringing in the New Year is all the sweets. Sugar coated almonds, cookies, baklava, it's an endless spread! And you know me, it's all about balance... but when I can tinker and make something just a little healthier, then I will! And so this year I made my favorite Persian raisin cookies gluten free and vegan by using coconut oil and oat flour. They are not as fluffy as the real cookie, but that's totally ok. They are super delicious! Give them a try and welcome the spring with us.
Preparation time: 30 minutes
Makes: 15 cookies
- 3/4 cups coconut sugar
- 2/3 cups melted virgin coconut oil
- 3 Tbsp water
- 1 Tbsp almond butter
- 1 Tbsp rose water
- 1 tsp vanila extract
- 1/2 tsp ground cardamom
- 1 1/2 cups oat flour
- 1/2 tsp baking soda
- 3/4 cups raisins
Start by pre-heating the oven to 175°C/ 350°F, and lining a baking tray with parchment paper.
Either whisk all wet ingredients by hand or place them in a blender or food processor, and blend for 2 minutes until creamy.
Add the flour and baking soda, and stir well.
Add the raisins, stir, and get ready to make some cookies!
Drop one teaspoon of dough at a time on the parchment paper. Leave plenty of space, these cookies will get BIG.
Bake for 8 minutes, and done!
Eide shoma mobarak - happy New Year!