Raw Vegan Gluten Free No Bake Apricot Coconut Oatmeal Cookies28
Piggies! May is Celiac Awareness month, and to celebrate I am helping to launch the BRAND NEW Gluten Free Surprise snack delivery service from Healthy Surprise. In this month's giveaway, you can WIN a Six Month Subscription to Gluten Free Surprise valued at $396! That is SIX boxes full of delicious gluten free snacks delivered directly to your door.
My friend Joe has teamed up with some of the best natural food companies in America to bring you a box full of healthy gluten free snacks every month. Partner companies (what you might find in each box) include: Hail Merry, Caveman Bakery, Go Raw, Two Degrees, Home Free, Righteously Raw, Yoga Earth, Bobo's Oat Bars, Skinny Crisps, Two Moms in the Raw, Bumble Bar, Kopali, The Bliss Bar, Twin Cakes Bakery, Wonderfully Raw Cocoroons, Livin Spoonful, Chi Bars, Rawvolution, Kind Bars, That's It Fruit Snack Bars and many more.
I LOVE getting my Healthy Suprise box because I never know what will be in it! It also makes healthy snacking easy because I don't have to think about it. Not only does it save me time looking for new healthy snacks, but I get introduced to amazing gluten free companies I would otherwise never have found. This would make a FANTASTIC gift for a college student! Check out Gluten Free Surprise and send a box to someone you love. Make sure you enter the giveaway too!
So, in honour of Joe's Gluten Free Surprise product launch and Celiac Awareness month, I thought I would share some of my favourite gluten free snack recipes. I decided that after all of that baking last month with the Gluten Free Baking With KitchenAid event, I would share these super quick and easy NO BAKE gluten free cookies!
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 flavours to taste, you might want to add in a little more agave or lemon zest. But these quantities struck a nice balance for me. You can't go wrong with apricot and coconut! Mmmmmm.....
**Please note: For those of you without Excalibur dehydrators, you can make these oatmeal cookies in a conventional oven by preheating your oven to 300 F, 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.
Enjoy! These cookie are really yummy!
Raw Vegan Gluten Free No Bake Apricot Coconut Oatmeal Cookies
- 2 cups organic oat groats or rolled oats
- 2 cups dried apricots
- 1 cup unsweetened shredded coconut
- 1/2 cup firmly packed grated fresh apple (about 2 medium apples)
- 1/2 cup pitted dates roughly chopped
- 4 Tbsp organic raw unrefined coconut oil
- 2 Tbsp raw agave nectar
- 1 tsp alcohol free vanilla extract or 1/2 tsp regular extract
- 1 tsp freshly grated lemon zest
- a pinch of Celtic sea salt or Himalayan salt
- Place all of the ingredients in your food processor and pulse a few times until well combined.
- Transfer this mixture to a large bowl and work with your hands until a thick clustered "dough" forms that hold together into balls.
- Tweak the flavours to taste. You might want more agave or lemon zest.
- Form this dough into medium sized cookies and place on Excalibur mesh dehydrator sheets.
- Dehydrate cookies at 100 degrees for about 12 - 15 hours or more depending on your preference.
- This recipe yields 12 medium sized dense chewy cookies. Alternatively, you could make 24 smaller cookies. YUMMO!
- **Please note: For those of you without Excalibur dehydrators, you can make these oatmeal cookies in a conventional oven by preheating your oven to 300 F, placing the cookies in, 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.
Piggy Cooking Tips
How to prevent sticking when chopping dried fruits
Chopping dried fruits such as dates, apricots and raisins can be a sticky mess. The fruit sticks to the knife, the board and your fingers. To get yourself out of a sticky situation just rub a tiny drop of cold pressed oil onto the blade of your knife. The fruit will slide right off after cutting.