These gluten-free, almost raw vegan oatmeal raisin cookies with vanilla cashew buttercream are downright dreamy. A simple, nearly raw oatmeal cookie base is made with a combination of walnuts, oats, dates, and raisins. This naturally sweetened dough is formed into cookies and slathered with an ultra thick vanilla cashew buttercream. The chewy oatmeal raisin cookie base pairs perfectly with the sweet buttercream icing, making this recipe one for the books.
*I find it easiest to make a fresh batch of homemade coconut butter
and simply measure off 1/2 cup while it's still in a liquid state. However, store-bought coconut butter will yield a smoother icing because it's typically much smoother than homemade coconut butter. That said, store-bought coconut butter can be tricky to melt because it scorches and burns easily which leads to a seized, hardened texture. It's also WAY expensive (i.e., $14) compared to homemade, which usually only costs $2–$4 to make.
**Do not substitute the coconut flour. Coconut flour is highly absorbent, much more so than any other flour, which is why it's perfect for thickening this buttercream.
***You'll have quite a bit of leftover buttercream icing (about 1/3 to 1/2 of the recipe, depending on how generously you frost). I've tried halving the recipe, but it becomes finicky and fussy while blending, so I don't recommend going that route. Fortunately, it freezes well and can be used for a future batch of cookies. Simply scoop any leftover buttercream into an airtight container and freeze for up to 1 month.