Oatmeal Cookies Raw Vegan Food

REALLY GOOD RAW VEGAN OATMEAL COOKIES

Steps:

• Start by grounding the first cup of oats into flour using a blender. Once a rough flour is formed, add to a bowl with whole oats, coconut sugar, ginger, and cinnamon.
• In a food processor, process pecans, dates, and coconut oil until a smooth-ish "dough" is formed - the dough should ball up in the food processor.
• Combine dry ingredients with wet ingredients in a bowl until a sticky dough is formed. I found it best to mix dough with your hands!
• If the dough doesn't clump together, add up until 3 Tbs of water until it sticks. If dough is too thin, add a little more oat flour incrementally.
• Using an ice cream scoop, form little dough balls and flatten with hands into cookies.
• On a baking sheet lined with parchment paper, dehydrate cookies in your oven at its lowest setting for two hours, checking halfway for doneness. When done, cookies should hold their shape but still be a bit soft in the middle.
• Start by draining the cashews from the water they soaked in. Add drained cashews to a blender with almond (or other plant) milk, vanilla, coconut oil, and coconut nectar. (If you haven't any coconut nectar, maple syrup can be used as well.)
• Blend frosting until it's smooth and creamy. Scoop a dollop of frosting on each cookie, and top with a little bit of cinnamon.
• Enjoy!

VEGAN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets or a jelly roll pan with parchment paper.
• Mix together cashew milk, sugar, apple butter, coconut oil, and vanilla extract in a large bowl. Mix oats, flour, salt, and baking soda together. Stir oat mixture into cashew milk mixture until combined. Fold in walnuts. Spoon 1-inch balls of batter onto the prepared pan.
• Bake in the preheated oven until cookies are lightly brown on the bottom and no longer wet, 17 to 19 minutes. Let cool and serve.

OATMEAL RAISIN COOKIE DOUGH BITES

Steps:

• Add everything except the raisins to a food processor and mix into a sticky dough.
• Add the raisins and pulse a few times to combine.
• Roll the dough into approximately 12 balls.
• Store in the fridge or freezer in an air-tight container.

OATMEAL COOKIES (RAW VEGAN)

Steps:

• Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.
• Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.
• Add raisins and agave nectar to bowl and mix everything well.
• Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
• Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
• Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness. :).

THE RAWTARIAN

Steps:

• 1. Place almonds in food processor. Process until very fine - slightly coarser than flour. You are making almond flour! Will still have a few small chunks, but that's ok.2. Place "almond flour" into large bowl. Add everything else except raisins. Stir with spoon until well combined, resembling cookie dough.3. Add raisins and stir again until will distributed.4. Place bowl in fridge for one hour. Once refrigerated for one hour, mold into cookie shapes. Serve immediately.5. Store leftover cookies in refrigerator. (Cookies are best served right out of fridge, otherwise they will crumble.)

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!