Oatmeal Walnut Cinnamon Cookies (No-Bake, Vegan)

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. Option to sweeten with dates or raw applesauce.

Course: Raw Dessert
Cuisine: American, Raw
Servings: 20 cookies
Author: Sabrina Chu
  • 175 g (1 1/2 cups) activated walnuts
  • 96 g (1 cup) activated oat flour (grind and sift rolled oats)
  • 96 g (7 no) pitted dates (or 1 banana / applesauce if you like it less sweet)
  • 13 g (1 tbsp) maple syrup
  • 3/4 tsp cinnamon powder
  • Pinch Himalayan salt
Fold-in (for texture)
  • 40 g (1/3 cup) activated walnuts, chopped
  • 40 g (1/4 cup) raisins, rehydrated (or other dried fruit e.g. cranberries)
  • 24 g (1/4 cup) activated rolled oats, crushed
  1. In a food processor, process walnuts until almost the consistency of butter.

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

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

  4. Form into 20 cookies (about 26 g each), and press a few extra raisins and oat flakes 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, a mixture of cashew and coconut flour in place of walnuts, 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.