No-Bake Apricot Coconut Oatmeal Cookies

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor
    Processor

My raw vegan lemon cranberry raisin oatmeal cookies were so popular last year that I wanted to share a variation of this raw vegan oatmeal cookie recipe. I am also experimenting with new allergy free recipes I can make with my niece Alexandra when I go home next month! I am already counting the days until I have that little girl in my arms. I am flying back for her third birthday party and I thought these gluten free, dairy free, egg free, nut free and soy free cookies would make a wonderful treat she could eat at the party!

Mum and I made these apricot oatmeal cookies for the Christmas table last year and they were a big hit! I like making small bite-sized cookies because they dehydrate faster and look prettier. But you can also make larger, more traditional sized cookies with this recipe too. These raw cookies taste pretty close to conventionally baked oatmeal cookies, but you are getting the benefit of all of the live enzymes and goodness. Just tweak the flavors to taste, you might want to add in a little more sweetener or lemon zest. But these quantities struck a nice balance for me. You can't go wrong with apricot and coconut!

*For those of you without dehydrators, you can make these oatmeal cookies in a conventional oven by preheating your oven to 300°F (150°C), placing the cookies inside, closing the oven door, turning the oven off and allowing it to cool with the cookies inside. The cookies should have a nice chewy texture. You can repeat this process for a harder cookie.

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No-Bake Apricot Coconut Oatmeal Cookies

No-Bake Apricot Coconut Oatmeal Cookies

Makes 10 cookies15 MINS
  1. Place all of the ingredients in your food processor fitted with the s blade, and pulse until well combined but still rustic.
  2. Transfer this mixture to a bowl, and combine with your hands until a thick clustered "dough" forms that hold together into balls.
  3. Using a 1/3 cup measuring cup. measure a level cup firmly packed of the dough and form into a round ball. Flatten the cookie to about 1/2-inch thickness.
  4. Place on mesh dehydrator sheets and dehydrate cookies at 115 degrees fahrenheit for 12 to 15 hours, or until dry but chewy.

​*If you don't have a dehydrator, pre-heat your oven to 300°F (150°C), placing the cookies in, closing the oven door, turning the oven off, and allow the cookies to bake in the oven until it's completely cooled.

Photo by Trent Lanz, and styling by Alicia Buszczak

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