Vegan Health Bar Cookies
adapted from Fruit-Sweet and Sugar-Free by Chef Janice Feuer
Serves: 8
  • ½ cup raisins
  • ¾ cup water
  • ½ cup sesame seeds
  • 1-1/4 cup Amy’s Basic Flour Blend (see formula below)
  • 1-1/4 cup gluten-free rolled oats
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ¼ teaspoon kosher salt
  • ½ cup thawed frozen apple juice concentrate
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F. Line a baking sheet with a silpat or parchment paper.
  2. Cover the raisins with the water in a microwave-safe bowl. Heat in the microwave for 1½ minutes and set aside to soak for at least 10 minutes. Drain the raisins and reserve the soaking water. Chop the raisins coarsely.
  3. Heat a large saute pan over medium heat and add the sesame seeds. Toast by stirring constantly with a wooden spoon until they begin to turn golden brown and are fragrant, about 8 – 10 minutes. Remove from heat.
  4. Whisk together the flour blend, oats, cinnamon, xanthan gum, baking powder, salt, and toasted sesame seeds. Put the thawed apple juice concentrate in a 2-cup wet measure. Add the reserved raisin water and 2 tablespoons oil. If necessary, add water to equal a total of 1⅛ cups liquid. Add the raisins to the dry ingredients and then stir in the wet ingredients. Cover and refrigerate for 20 – 30 minutes.
  5. Use a spring-release ice cream scoop (yes, a big one) to evenly portion the batter onto the cookie sheet. Use moist fingertips to flatten the cookies to about ½ inch thick. Bake for 25 minutes, or until cookies are lightly golden brown. Let cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 2 days, then individually wrap and freeze the leftovers.
Recipe by Go Dairy Free at