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Raw Oatmeal Cookies

These raw cookies are simple to make and have been described as wickedly delicious. Our children love to keep them in their lockers at school and to keep around as a quick, satisfying snack. Enjoy! This recipe is found on page 143 of Original Fast Foods.

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Comment by brenda robison on March 17, 2010 at 7:38pm: would sprouted oat groats be more nutritious then the oat flour?

Comment by James Simmons on March 17, 2010 at 7:59pm: I'm sure it would be; I've not sprouted the oat groats for this recipe yet.

Comment by Maureen J Knapp on March 17, 2010 at 10:51pm: Again I need to ask the question about what I should do to the recipe, since I cannot use NUTS!! in any form, I seem to be stuck with the use of so many nuts in many of the recipes, this recipe uses 1 1/2 cups of nuts, do you have any sugestions on what to substitute? Help! Please-Maureen

Comment by Ruth Ann Holloway on March 17, 2010 at 11:06pm: Yummy! Some tips I used to make these: While grinding the oat groats, I added 1 tsp. Organic Saigon Cinnamon, 1/4 tsp. fresh grated nutmeg, and the paste of one vanilla bean. To chop the dates and raisins, put in 1/2 cup of the ground oat-groat flour into a food processor (not the blender) and grind/pulse to desired texture. To shape: I used a #24 icecream scoop (with spring action release) and placed them on the trays. Then I put a silicone matt on top of the cookie mounds, and used a rolling pin to flatten them. Dried them for 9 hours at 95', to have them a little chewy. Very fun! Also great dipped in raw coconut milk!
Also, to help Maureen and those who cannot eat nuts: Instead of nuts -- Use raw pumpkin seeds in equal measure. They give a nice crunch, and have a "nutty" texture. They are also more alkaline than the nuts. :)

Comment by Ruth Ann Holloway on March 17, 2010 at 11:13pm: P.S. you can also add a little sprinkle of L-ascorbic acid (Vitamin C powder) to the apples and they will not turn dark.

Comment by Tyrena Dilley on March 17, 2010 at 11:45pm: If you would like to have sprouted oat groats, you can sprout them and dry the sprouts then grind them like flour. I do this with all of my wheat. First I sprout it, then dry it and grind into flour. It's a lot more nutritious for you and I can't tell a taste difference. You should always sprout or sour your grains before using them.

Comment by G Conrad on March 18, 2010 at 4:02pm: If you don't sprout the oats first, you have a problem with phytic acid. It binds to minerals in your body, leaching them out.

Comment by Peri P. Bennion on March 19, 2010 at 10:47pm: If you don't have a dehydrator, can you still make these? What do you do to "bake" them?

Comment by Maureen J Knapp on March 22, 2010 at 8:50pm: Thank you Ruth Ann, I never thought of adding pumpkin seeds, I guess I have to learn to think" outside of the box", would other seeds like sunflower, or even peanuts work, also?

Comment by James Simmons on March 26, 2010 at 6:12pm: If you do not have a dehydrator, you can set your oven to its lowest setting (ours can be set at 100 degrees) and place them in the oven; although, a dehydrator does a better job because it circulates the air. In the summer you can use those really nifty hanging pantries (The Food PANtrie). They come with dehydrator trays, a net that keeps the bugs out, and a hook to hang the setup outside where it can be exposed to the sun and the wind. Jim

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