Raisin Cinnamon Apple Cookies

1. Preheat oven to 350 F
2. Add soaked raisins to a food processor and pulse with tahini and banana, scraping down the sides if needed (if you need to add a touch of water to make blending easier that is totally okay, and should not affect the cookies!).
3. Pour this mixture into a large mixing bowl and add in almond meal and rolled oats and stir- it should be fairly sticky.
4. Chill the dough in the fridge for about 15 minutes.
5. Form 1 tablespoon cookie dough balls into the palm of your hands then place on a lined baking sheet with parchment paper (or a silicone baking pad).
6. Bake for 15-18 minutes or until golden brown, checking the firmness at 15 minutes.
7. Remove and let cool on a cooling rack before serving.
8. Store leftovers in an airtight container in the fridge for longer storage life- these cookies can also be frozen and thawed for later!
9. Take two of them, and put some apple slices between them and you are ready to go! Enjoy.

I also love this combination so much that I have grown accustomed to leaving them raw! I say you should try baking them first to see what they are like, then if you want to try them raw, it preserves more of the nutrients, and is extra chewy and moist! They should be sticky enough that you can form them into balls, or you could just eat them out of the bowl like me…