When I made these Raw Chewy Oat Apple Cookies I knew I had a winner. If the Husband chooses to eat a raw cookie, actually chooses instead of just acquiescing to a slightly forceful request to be a taste tester, then I know they’ve made it!
I usually play with cookie recipes after making almond milk because I can’t stand to throw the pulp away. I’ve found that almond pulp works well in most cookies as long as there is plenty of moisture from other ingredients. Do you remember my first raw cookie attempt? The dry Sahara Desert Cookies originally called Raw Banana Snickerdoodles reposted with a plea for help! They were kind of amazingly awful.
These cookies are good. And they’re soft and chewy in the middle as long as you keep an eye on them in the last few hours of dehydrating. They aren’t overly sweet. All sweetness comes from the dates and apples. If you’re making these for children, you may want to add a tablespoon of raw coconut sugar, maple syrup, or honey for non-vegans to increase the crowd appeal.
I love when raw cookies even look like cookies. Want one?
This recipe may seem complicated at first, only because of soaking the oat groats. Raw oats are very tough and need to be soaked and rinsed to break down the starch. They need to continue soaking for up to 48 hours to be digestible in their raw form. So plan on making these cookies 2 days after the soaking begins.
Raw Chewy Oat Apple Cookies
- 1 c. oat groats, soaked for 48 hours, rinsed, and drained (divided)
- 1/2 c. almonds
- 1 c. almond pulp leftover from making almond milk
- 3 scoops vegan protein powder (I use Sun Warrior Vanilla Protein)
- 1 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/2 – 1 c. almond milk
- 1/2 c. dates, soaked 30 minutes, rinsed, drained, and chopped
- 3 small apples, peeled, cored, and diced
1. Soak 1 cup of oat groats in 4 cups of water for 48 hours. Drain, rinse, and replace water every 6-8 hours. Groats will expand so you will end up with more than 1 cup.
2. Pulse 1/2 c. almonds in a food processor until roughly chopped. Set aside in a large bowl.
3. Place 1 cup of the soaked oat groats in a food processor and put the remaining groats in the large bowl with the almonds.
***Note, raw foods “baking” is not an exact science. Length of soak time will impact how much almond milk you’ll need to add to the batter.
5. Pour batter into the large bowl with the almonds and remaining oat groats and mix in chopped dates and diced apples by hand.
6. Use an ice cream scoop to scoop dough onto dehydrator sheets. Dehydrate at 118 degrees for 12 hours. Then remove cookies from sheets and place on mesh trays until the bottom crisps up to desired dryness. 2 hours should be plenty. Cookies should have a crispy exterior and a soft center.
Yields 2 dozen cookies
- Have you ever made raw cookies?
- How do you use your leftover almond pulp?
- Are you a soaker? A sprouter?