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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 56.1
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.1 g

View full nutritional breakdown of Raw Oatmeal Cookies calories by ingredient
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Raw Oatmeal Cookies

Submitted by: LORETTACAT

Introduction

Delicious oatmeal cookies that can even be eaten for breakfast because they have no added sugar or fat, just fresh, whole foods. You can leave out the salt too, and not miss it. If you love home-made oatmeal cookies and have a food dehydrator, this low-fat vegan recipe allows you to enjoy the cookies while staying on virtually any diet. The nutrition was calculated with the salt added. Delicious oatmeal cookies that can even be eaten for breakfast because they have no added sugar or fat, just fresh, whole foods. You can leave out the salt too, and not miss it. If you love home-made oatmeal cookies and have a food dehydrator, this low-fat vegan recipe allows you to enjoy the cookies while staying on virtually any diet. The nutrition was calculated with the salt added.
Number of Servings: 36

Ingredients

    2 C whole oat groats
    1 C dates, without pits
    1 apple, cored
    1/2 C raisins
    2/3 C walnuts, chopped
    dash of salt (optional)

Directions

Soak the oat groats, dates, and raisins separately overnight, then rinse the oats. Drain the dates and raisins, but save the water from the fruit. Chop apple and dates in a food processor until pea-size or slightly smaller. Put them into a bowl and without rinsing the processor, put in the oats, cinnamon, and salt (if using salt). Grind on high until mealy, adding the raisin and/or date soak water to help it mix smoothly. Stir the oat mixture into the apple/date mixture, then add the raisins and walnuts. Spoon onto a teflex sheet or parchment paper on a dehydrator tray and flatten slightly to speed the dehydrating. The number of cookies depends on the size. I put 16 on each tray, for a total of 36. Dehydrate at 125 F for an hour to remove some of the moisture quickly and prevent fermentation, then at 115 F until cookie-like in texture (about another 8 hours). They do not need to be totally crisp. The cookies freeze well, and can be thawed when desired. These cookies make good travel snacks, although they are crumblier than bars.

Variations:
Omit nuts for a really low-fat cookie
Add lemon or orange zest
Add cacao nibs

Number of Servings: 36

Recipe submitted by SparkPeople user LORETTACAT.






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