Everybody loves oat and raisin cookies! Almost like a flapjack, they can be easily transformed into a healthy version and are perfect with an afternoon cuppa!
I had made a version in my dehydrator a few times which were far simpler than any I’d baked. But I know most people won’t have their own dehydrator. So I wanted something just as simple and quick which used whole foods as much as possible and could be both baked in the oven or dehydrated. In this recipe I used baking powder, but I don’t think its necessary and next time I will omit it – certainly you don’t use it in the dehydrator version. I have noticed when making cookies or biscuits without refined sugar that they don’t harden as much, you don’t get that ‘snap’. This doesn’t bother me at all, and these are perfectly lovely and firm.
Keep an eye on these, as the cooking time will vary depending on your oven, mine is quite hot so these were done in 8 minutes. If you don’t have cashew nuts, you could try ground almonds instead.
Makes 12 small cookies
Preparation Time: 15 minutes
Cooking Time: 8- 12 minutes in an oven OR 2 hours in a dehydrator
- 1 1/2 cups gluten-free oats
- 3/4 cup ground cashews
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon cashew butter
- 1 teaspoon baking powder- omit for dehydrator version
- 2 tablespoons ground flaxseeds/linseeds soaked in 6 tablespoons water
- 1/3 cup date syrup
- 1/2 cup raisins
- If using an oven, set temperature for 180C.
- Grind half of the oats first.
- Then combine all dry ingredients, mix well.
- Add vanilla, date syrup, cashew butter, then flaxseed in water and mix well.
- Add raisins and combine well, I use clean hands to get them dispersed evenly.
- The mix should feel quite sticky, unlike other cookies which you can roll easily, these will make a bit more mess! If you don’t think it’s wet enough, add a tiny bit of water until it feels right.
- Spoon teaspoons of mix into your hands and roll into balls.
- Place balls on a tray lined with baking paper, push balls flat with your hands. They do not expand much as they cook, especially if you omit the baking powder.
- Bake in oven at 180C for 8-12 minutes, watch carefully, transfer to a rack to cool, OR Dehydrator, at 115F or 45C for about 2 hours- they will be chewy not hard.
Keeping time: will keep in an airtight container for 3-5 days. Dehydrated cookies keep well in the fridge for up to a week.