Living In The Raw Cranberry Walnut Oatmeal Cookies

October 30, 2010 by Keri

I can fail at keeping a recipe raw like none other, but this one takes the cake… the baked cake.  I had already soaked my ingredients for Living in the Raw‘s Cranberry Walnut Oatmeal Cookies (page 62) and begun preparing the recipe, when I read to the bottom and realized this was a dehydrator recipe.  How did I miss that?! I almost always read all the way through a recipe before I begin, but I must have read a different recipe.  Anyway, I couldn’t let this batter go to waste; besides being against wasting food, raw recipes aren’t exactly cheap.  I hopped online to research using my oven as a dehydrator, but the lowest temperature mine can be set to is 170 degrees, and even if that were appropriate, there is no way I could justify letting my oven run for 20 hours to dehydrate a batch of raw vegan cookies!  So I just decided to forget about the raw and worry about turning that yummy looking batter into something delicious.  I cranked the oven to 350, spooned out the dough onto the baking sheet, and stuck them in the oven for 8 minutes.  I then pulled out the baking sheet, flipped the cookies, and returned to the oven for 4 minutes.  I was sorry I failed the raw, but they turned out great!  These cookies made my kitchen smell amazing while baking.  They’re firm, chewy, and slightly softer on the inside, with a texture and flavor that reminds me of an oatmeal bar.  My little man loves these cookies; they’re going to make grab and go snacks for the road.  Since the recipe made so many, I saved out a few and stuck the rest in the freezer for in the future. I’m sharing with you the original recipe, so if you have a dehydrator you can keep it raw.

Vegan Cookie Recipes

Raw Cranberry Walnut Oatmeal Cookies

  • 2 cups oat groats, soaked 2 hours
  • 3/4 cup water
  • 1/2 cup pitted dates, soaked 1 hour
  • 2 apples, cored and grated
  • 1 cup dried cranberries, soaked 1 hour
  • 1 cup walnuts, soaked 1 hour and chopped
  • 1/2 cup raisins
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Celtic salt
  • 1/8 teaspoon nutmeg

Combine the oat groats, water, and dates in a food processor fitted with the S blade, or in a blender, and process until thoroughly blended.  Transfer to a bowl, and stir in the apples, cranberries, walnuts, raisins, cinnamon, vanilla extract, salt, and nutmeg.  Mix well.  Spoon the dough onto a dehydrator tray with a Teflex sheet, and form into small cookies, about 1 1/2 inches in diameter and 1/2 inch thick.  Dehydrate at 105 degrees for 6 hours.  Turn the cookies over and remove the Teflex sheet.  Continue dehydrating for 12-14 hours, or until the cookies are dry on the outside and slightly moist on the inside.

Vegan Cookie Recipes

Vegan Cookie Recipes

Vegan Cookie Recipes

Do you ever fail at keeping raw recipes raw?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Stefanie says:

    They may not be raw, but they are still healthy. I have had to improvise a few recipes because I did not read the ingredients or directions correctly. As long as the end results are edible and taste good, I say the changes were ok.

  2. Tricia says:

    lol, i don’t see why you just didn’t eat the cookie dough raw. That’s what i wouldn’t done 😛

  3. Lacey says:

    Until recently; when I fell in love with raw cocoa beans; any raw chocolate recipe I made featured real cocoa powder. OOPS!
    Also; I don’t make my kale chips in a dehydrator. It just seems so environmentally unfriendly to leave a dehydrator running for hours.