Like clockwork, the weather cools down and suddenly we’re Julia Child. There’s nothing more satisfying than baking up a storm on a cozy fall night, but having mountains of butter and sugar-filled baked goods isn’t exactly supportive of our broader wellness goals. Thankfully, these raw cookies are.
We’ve turned our office into a test kitchen since our Excalibur dehydrator moved in, whipping up clean snacks from watermelon jerky to Brussels sprouts chips. This protein-rich cookie recipe is adapted from Raw: The Uncook Book. Try them raw as cookie dough balls (they’re totally safe) or dehydrate them for a more traditional cookie – the cookies are rich in nutrients that don’t get diluted through the baking process.
Dehydrated Oatmeal Cashew Cookies
Ingredients:
food dehydrator
2 cups oat groats
3/4 cup dates
1/2 cup raisins, chopped
1/2 cup raw almonds, coarsely chopped
2 or 3 apples, coarsely grated
(optional: use only if you prefer a chewier, heavier cookie)
1/2 cup raw cashews
2 – 3 tsp pumpkin spice
Directions:
Place oat groats in a food processor and grind until fine. If you don’t have a food processor, use a blender and add a little maple syrup to help the dough turn over. Transfer the groats to a mixing bowl and add the dates, raisins, almonds and apple (optional). Mix the batter well. Set aside.
In a coffee grinder, grind the cashews until they resemble a silky flour.
On a mesh dehydrators sheet, shape the batter into desired cokie shapes, using the cashew flour for easier handling of the batter. Keep in mind that the thicker you shape the cookies, the longer they take to dehydrate.
Dehydrate the cookies at 90 degrees Fahrenheit until they reach your preferred texture, around 12 hours. They don’t need to be crunchy all the way through!
