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Oatmeal Raisin Walnut Cookies (No-Bake, Vegan)

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Classic oatmeal walnut cinnamon cookies, but “baked” in the dehydrator to a sinewy soft chew. They bear a weighty walnut flavour only to be rivalled by clamorous cinnamon. Raisins tend to be controversial, but I think they do a pop of bright, tart flavour. I used dried cranberries here, as that was what I had available. If you vehemently detest raisins or want to lower the insulin-spike, you can leave them out. 

These cookies are sweetened with dates, but if you prefer a lighter option, you can use raw applesauce made by blending apples with a splash of lemon juice. Like all cookies, they are best enjoyed with a warm cup of (plant-based) milk. In fact I recommend pairing with matcha latte, because the bitterness of the green tea plays off the sweetness, plus a crash-free caffeine midday boost!

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Oatmeal Raisin Walnut Cookies (No-Bake, Vegan)

Classic oatmeal walnut cinnamon cookies, but "baked" in the dehydrator to a sinewy soft chew. They bear a body of cashews, coconut and oats, imbued with cinnamon, studded with crunchy walnuts, chewy rolled oats, and juicy raisins in each bite. Maca and reishi add a nourishing boost with their adaptogenic effects.

Course Raw Dessert
Cuisine American, Raw
Servings 12 cookies
Author Sabrina Chu

Ingredients

  • 180 g (1 1/4 cups) activated cashews or activated walnuts
  • 90 g (1 cup) desiccated coconut
  • 48 g (1/2 cup) activated oat flour (grind and sift rolled oats)
  • 96 g (7 no) pitted Medjool dates
  • 16 g (1 tbsp) maple syrup
  • 3 g (1 tsp) coconut sugar or Lakanto
  • 1 tsp Ceylon cinnamon powder
  • 1 tsp maca root powder (optional)
  • 1 tsp reishi mushroom extract powder (optional)
  • 1/4 tsp Himalayan salt

Fold-in (for texture)

  • 100 g (1 no) apple, peeled and grated
  • 60 (1/2 cup + 2 tbsp) old-fashioned rolled oats
  • 40 g (1/3 cup) activated walnuts, chopped
  • 40 g (1/4 cup) raisins, rehydrated (or other dried fruit e.g. cranberries)

Instructions

  1. In a food processor, process cashews (or walnuts) and desiccated coconut separately until almost a fine flour. Be careful not to over-process or they will become too buttery.

  2. Add in the remaining main ingredients and process until dough-like.

  3. Transfer the mixture to a bowl and fold-in the shredded apple, raisins, chopped walnuts, and rolled oats.

  4. Form into 12 cookies (about 56 g / 2 oz each), and press a few extra raisins and walnuts into the top of the cookies.

  5. Place cookies onto dehydrator sheets and dehydrate at 46°C (118°F) for 16-24 hours, until desired texture is achieved.

  6. Store cookies in refrigerator for up to 2 weeks.

Recipe Notes

Flavour variations:

Tropical apricot coconut lime cookies. Use dried apricots in place of raisins, and lime zest in place of cinnamon.
Winter cranberries pecan ginger cookies. Use dried cranberries in place of raisins, pecans in place of walnuts, ginger in place of cinnamon.

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