Raw Oatmeal Cookies
If you have been reading along, you know that I have been inspired by the raw oats that I found. I love oatmeal raisin cookies so why not try a raw food version? Using the raw flaked oats as the base, I also added raw oat flour. Marty, of Sunrise Flour Mill also hand grinds flour from the organic, unprocessed oat groats. I am still coveting my own mill. Oats and apples are the main ingredients in these cookies. A touch of cinnamon completes them. Honestly, these turned out so good I had trouble waiting for them to dehydrate! If you have kids, they will love them. And you can know that you are giving them something full of healthy ingredients. You are not going to believe that these are raw. You can order the raw flaked oats and oat flour from Sunrise Flour Mill.
- 2 cups raw flaked oats
- 1 cup raw oat flour
- 1 cup apple puree
- 1/2 cup coconut oil
- 1/4 cup agave (or liquid sweetener of your choice)
- 1 tablespoon cinnamon
- 1 cup raisins
- To make the apple puree: quarter and core 3 medium apples. Leave the peel on. Place in food processor and process until pureed.
- Place Oats and Oat Flour in bowl. Mix together.
- Mix in remaining ingredients in order.
- Drop in mounds on teflex sheets. Flatten slightly. Place in dehydrator for 45 minutes at 145, remove from teflex sheets and place on screen. Continue dehydrating at 116 for 6 to 8 hours or until almost dry.
Evy wrote on June 27, 2014
Oatmeal are the best nutrition for the kids and they loves the cookies too, so this is the best way to provide them a necessary nutrients.
Jo wrote on March 3, 2014
I make these cookies once a week. I always measure the apple purée. If there’s too much the cookies take forever to dehydrate and aren’t as good. We also like Susan’s variation of this recipe with cranberries, orange and ginger.
Lissa Liverman wrote on July 26, 2012
Susan, I am looking into incorporating raw foods into my diet and was wondering if you have some reasonaly priced dehydrator options, and resources (cookbooks , etc) recommendations for beginners.
Thanks! Hoping to hear back via email.
Deborah wrote on February 21, 2012
They are REALLY delicious! Thank your for the recipe 🙂
Swain Lewis wrote on January 11, 2012
Is the Agave mentioned in your recipe nectar or actual agave plant? If it is the plant, where would I find it please?
Susan wrote on January 11, 2012
It is the agave nectar. The plant is a cactus that grows in Mexico. 🙂
Jenni wrote on August 31, 2011
They are in the dehydrator as we speak… can’t wait!
Mel wrote on March 15, 2011
Thank you for this amazing recipe. I am a mom to 3 young children and am constantly looking for raw transitional foods that my kids will eat. I have 2 questions, I am new to raw food so pardon these if they are silly, isn’t dehydrating above 115 frowned upon? secondly, I’ve read that cinnamon can be toxic if it isn’t a specific kind (only certain types are considered “good” for you), does anyone know about this?
Susan wrote on March 15, 2011
Please read here about dehydration: http://www.rawmazing.com/articles/dehydration-primer/ Cinnamon has many health benefits. You can read more about it here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68
Nicole wrote on January 20, 2011
Thank you Susan for the terrific recipe and the source. Marty was able to send the flaked oats and flour in a flat rate box saving a lot on shipping for me here in Alaska. I had my package within 4 days! I don’t have agave so I used a couple of dates and about 2 tbs of raw honey. I also substituted pecan/cashew butter for the coconut oil. I don’t know if that will leave the cookies too hard but I may not have to worry about that because my kids too are eating them straight from the dehydrator. Yum!