Raw Ginger Orange Oatmeal Cookies
We have a long standing tradition (as so many others do) of making tons of Christmas cookies. My daughters would descend on the kitchen and hours later, flour everywhere, the fruits of their labor sat on tray after glistening tray, waiting to be consumed by the dozens. And consume we did.
These days, I still love cookies, but not the kind I used to eat. No more butter, white flour and processed sugar. I want my cookies made from healthy, whole ingredients. And, I want tasty cookies.
These little treats are made with raw oats (gluten free), oat flour and apples. Dried cranberries, ginger and orange nicely fills out the flavor. They are easy to make and have the taste and texture of traditional cookies. Both you and your loved ones will be happy with the results. You can have your cookies and eat them too. Oh wait … that’s cake … we will do that later.
*I get my raw flaked oats from Sunrise Flour Mills
**They are still raw. To find out why, check the FAQ page.
- 2 cups raw flaked oats*
- 1 cup oat flour (you can make the flour from flaked oats or oat groats in the high-speed blender)
- 1 teaspoon cinnamon
- 1 teaspoon ginger powdered
- 1/3 cup coconut oil, melted
- 1 teaspoon ginger fresh, grated
- 1 teaspoon vanilla
- 3 apples, cored, sliced and puréed in food processor (leave skin on)
- 1 cup dried cranberries
- Zest from one orange
- 1/4 cup agave or liquid sweetener of choice
- In a large bowl, mix together raw oats, raw oat flour, cinnamon and powdered ginger.
- In second bowl, mix together the remaining wet ingredients. Stir the wet ingredients into the dry.
- On non-stick dehydrator sheets, drop dough in cookie-size mounds, flatten slightly.
- Dehydrate at 145** for 45 minutes then reduce heat to 115 and dehydrate 4-6 hours, removing to screens half-way through dehydration.