Friday, May 20, 2011

living oatmeal walnut maple raisin cookies

I have been making so many chocolate treats lately (more on that in an upcoming post), that I've been craving more earthy, or 'crunchy granola' raw desserts and unbaked goods to balance myself out. And nothing says granola like oats. Am I right?

Not forsaking elements of the delicious and nutritious, these cookies do it all and are chocked full of oatie groatie goodness (using the whole oat grain, which is far superior to the rolled or steamed oat flake version we are most accustomed to). Oat groats look like brown basmati rice, and are available at most health stores that have a bulk food section.

Using oat groats as the base, the cookies have hints of the traditional oatmeal raisin variety, but here they are combined with subtle flavors of walnut, maple syrup, and cinnamon which makes for a comforting living/raw/vegan cookie moment. Play around with the ingredients and whatever dried fruit, nuts, superfoods you have on hand for a customized cookie experience.

Delicious right out of the dehydrator or cool: chewy, and perfect with a nice tall glass of almond or hemp mylk. In fact, the batter for these cookies was so delicious, it could also double as a breakfast porridge/oatmeal option.

 

Living Oatmeal-Walnut-Maple-Raisin Cookies
lightly inspired by Living in the Raw Cranberry Walnut Oatmeal Cookies

2 cups oat groats, soaked for at least 2 hours
1/2 cup pitted dates, soaked in warm water for approximately 1 hour
2 apples, peeled, cored, and grated
1 cup walnuts, soaked for 1 hour
3/4 cup water
1 cup raisins (I used sultana)
2 tbsp maple syrup (could increase to 1/4 cup for a sweeter cookie)
2 tsp vanilla extract
1 - 1 1/2 tsp cinnamon
pinch of nutmeg

Drain the oats, dates, walnuts from their soaking water. Combine the soaked oat groats, dates, walnuts, and water in a food processor, and using the 's' blade, process until well-mixed and ingredients are a dough-like texture.

Transfer to a bowl, and add in the grated apples, raisins, maple syrup, cinnamon, and nutmeg, mixing the ingredients together well.

Spoon the mixture and form into small cookie sizes of your preference. Dehydrate your darling cookies at 104 degrees for approximately 5 hours, turning the cookies and then dehydrating for another 6 hours.

Let the cookies cool for at least 20 minutes before storing them in a jar/container. Keep cookies at room temperature and refrain from refrigerating (not the best move for dehydrated fare as it will instill moisture back into the dehydrated food).


A small word of oat groat caution, folks: there is a tendency for oat groats to turn rancid, and unfortunately, it is somewhat difficult to determine their rancid state before preparing them in recipes. If oat groats are rancid/past their prime, there will usually be a slightly bitter aftertaste. Apparently, this is not 'de rigeur' with oat groats, and they should have a bitter-less, pleasant taste similar to regular oats. Just thought you would want to keep this in mind when preparing groaties/this recipe. Has anyone else had a similar oat groat experience?


That's how these cookies crumble - 
enjoy them to the last crumb!

6 comments:

Ange said...

Amazing!!! Can't wait to try this recipe as I have a few other things to dehydrate this week!
Thanks bella!
xo

barefoot_and_frolicking said...

Hey Angela, thank you! I recommend increasing the maple syrup to 1/4 cup if you like the cookies a tad sweeter. Let me know how they turn out! :)

JL goes Vegan said...

This looks fantastic! I don't have oat groats on hand but I do have buckwheat groats, which I think I'll try. YUM!

barefoot_and_frolicking said...

Hey JL, I was thinking of trying out buckwheat groats in a cookie recipe too - great minds think alike :) I bet they would taste great with the buckwheat!

Lauren said...

Oatmeal raisin are my fav! My hubby makes fun of me, says only I would like the healthiest cookie they make! Hehe!

barefoot_and_frolicking said...

Lauren - they are my favorite too! :)

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