Thursday, February 27, 2014

Raw Superfood Oatmeal Cookies

My Mother always told me that oatmeal cookies were her favorite because they were the healthiest.  She claimed that the fiber in the oats balanced out the sugar in the cookies more so they were not as bad for you.  Sugar is sugar I suppose, but true, a bit of old fashioned oats in a cookie is better than refined white sugar.  I used to make oatmeal cookies quite often for cross country meets in college to share with my team mates, and even after that since my family likes them, and over the years my recipes have evolved quite a bit.  They started out off the box of Quaker oats, with all the processed sugar and flour, eggs and butter.  Then I started swapping out the processed sugars for whole grain ones and healthier sugars and vegan butter. I have created a rawified version free of processed flours and sugars.  The best part?  It is a superfood verision packed full of goodness and nut free!  But are they delicious?

Hell yes!  They are approved by my Mother and boyfriend.  One who is picky and one who is a sugar addict.  I have to say, the dough of these is even good before they are dehydrated.  I am a sucker for cookie dough (and consider myself a connoisseur of it).  This stuff was addictive.  If you love oatmeal cookies, but want to get a nutritional bang for your calorie buck, you need to make some of these!

Raw Superfood Oatmeal Cookies
makes 8 medium cookies

1/2 cup ground flaxseed
1/2 cup sprouted oat flour*
1 cup finely shredded dried coconut
2 Tbsp lucuma powder
1 Tbsp maca powder
3/4 cup soft medjool dates, pitted (if they are not soft, soak them in water to rehydrate and drain well)
1/4 tsp sea salt
2 tsp cinnamon
2 tsp pure vanilla extract
1/2 cup sliced ripe banana (about 1 medium)
1 1/2 cups raw sprouted oats*
3/4 cup raw cacao nibs
1/2 cup goji berries
1/2 cup raisins

For the dough, in a food processor, combine the flaxseed, oat flour, coconut, lucuma powder, maca powder, dates, sea salt and cinnamon and process until the mixture is fine like flour. Add the vanilla and banana and process until it is well blended and a dough like consistency.  Add the oats and pulse until they are starting to be chopped and are well distributed, but still have texture.  Remove the mixture from the food processor and stir in the cacao nibs, goji berries and raisins until they are well distributed.  Form the mixture into 8 cookies, and place on a lined dehydrator tray.  Dehydrate for 10 hours, until dried, but still soft in the middle.  Enjoy!

*For sprouted oats, soak raw oat groats for 8 hours, then rinse and drain well and place in a large glass jar covered with mesh or cheesecloth (to allow the oats to breath).  Place in a lit area (but not in direct sunlight) and allow oats to sprout for 2-3 days, rinsing and draining well twice a day.  For sprouted oat flour, simply dehydrate the sprouted oats until dry.   


  1. Hi Amy! These look so delicious... they are currently sitting in my dehydrator as I type this comment! I was wondering if you could recommend a temperature range for these cookies? I have a different dehydrator than you - one of those round ones - which I am sure is not as good as your Excalibur one... so I understand if there is some difference between the two... but do you think you could estimate one? I had mine at 135F for about 2 hours but the cookies already seemed pretty hard! So I've lowered it to about 105F and am hoping they will survive the night...

    1. If they seem hard take them out. I dehydrate at 115F always.

    2. Thanks, Amy! My cookies turned out too hard, but despite the crumbly texture, they tasted amazing! I will try it again at 115 and I'm sure they'll be perfect. :) Thank you for your creative recipe :)

    3. I am glad they at least tasted yummy even if dried too much ;)! You are so welcome!