Oatmeal Raisin Cookies
Posted in Cookies
My house mate brought home some vegan oatmeal raisin cookies the other day and they looked so yummy I just had to whip up a raw version.
When I thought about what to use as a base, quinoa came to mind, mainly because we have been eating a lot of it lately, but also for its soft, subtle flavor. Did you know that quinoa is a complete protein containing all nine essential amino acids, especially high in lysine which is great for working out (tissue growth and repair). Quinoa is also very high in manganese and is a good source of magnesium, iron, copper and phosphorous — amazing!
“Where is the oatmeal?” you might ask. Well, really raw oatmeal is not easy to find — in most cases it has to be ordered on the internet. Even though these cookies don’t have and oats, the flavor and texture are really what make them a comfort food winner. Enjoy and let me know what you think!
For the cookies
1 cups quinoa, rinsed well and soaked over night
1c pecans
1/2c agave
1c raisins
2tsp cinnamon
1 pinch salt
Equipment needs
Food processor
Dehydrator
The How-To-Do-It
In the food processor, process the pecans down to a fine meal. Add the salt and cinnamon. Next, add your damp quinoa into the processor and continue to process for about thirty seconds. Now pour in the agave and continue to process for about a minute, , allowing some of the grain to break down and blend into the dough.
Place the dough into a large bowl and hand mix in the raisins.
Using two spoons, place small dollups of the dough onto your Dehydrator sheets — I used the Teflex sheets that came with my dehydrator, not the fine mesh (yet). You don’t have to space them out too much, as these raw food treats won’t be spreading out when they ‘bake.’ Flatten the cookies slightly, so that they are all the same height.
Dehydrate at 105 degrees for about 4 hours. The outside of the cookies should no longer be tacky. At this point, you can remove them from the sheets and place them onto the mesh so they can ‘bake’ faster. Continue in the dehydrator for about 5 more hours. Watch them carefully as every house and dehydrator is different.
Notes
It is very important to rinse your quinoa well before soaking, otherwise a starchy flavor will be left behind.
Yield
About 24 one inch cookies.
3 Responses to “Oatmeal Raisin Cookies”
By Lauren on Jul 9, 2008
Wow, those look and sound delicious. Thank you for sharing this recipe! I have been craving raw quinoa for a while and now I know just what recipe to use it in. I’ve never done just soaked grains before. Always sprout em’ at least a little bit. Did they seem difficult to digest or anything?
By Anna Laube on Aug 22, 2009
This is great! I was amazing at how well my quinoa sprouted (in my new “Amazing Nut Milk Bag”) and then had so much, I didn’t know what to do with it. Made 4x the recipe today, for a picnic on Sunday. Thanks!
By Desteny on Mar 1, 2010
This is the first raw dessert I’ve ever made. It was surprisingly easy and 4 out of my 5 family members thought that they were good including my picky 11 year old and my not so picky 5yo (unfortunately, the 3yo wasn’t feelin’ it). I really enjoyed them. Thank you so much for the recipe!