We have a long standing tradition (as so many others do) of making tons of Christmas cookies.
My daughters would descend on the kitchen and hours later, flour everywhere, the fruits of their labor sat on tray after glistening tray, waiting to be consumed by the dozens. And consume we did.
These days, I still love cookies, but not the kind I used to eat. No more butter, white flour and processed sugar. I want my cookies made from healthy, whole ingredients. And, I want tasty cookies.
These little treats are made with raw oats (gluten free), oat flour and apples. Dried cranberries, ginger and orange nicely fills out the flavor. They are easy to make and have the taste and texture of traditional cookies. Both you and your loved ones will be happy with the results. You can have your cookies and eat them too. Oh wait … that’s cake … we will do that later.
Raw Ginger Cranberry Orange Oatmeal Cookies
- 2 cups raw flaked oats*
- 1 cup oat flour (you can make the flour from flaked oats or oat groats in the high-speed blender)
- 1 teaspoon cinnamon
- 1 teaspoon ginger powdered
- 1/3 cup coconut oil, melted
- 1 teaspoon ginger fresh, grated
- 1 teaspoon vanilla
- 3 apples, cored, sliced and puréed in food processor (leave skin on)
- 1 cup dried cranberries
- Zest from one orange
- 1/4 cup agave or liquid sweetener of choice
1. In a large bowl, mix together raw oats, raw oat flour, cinnamon and powdered ginger.
2. In second bowl, mix together the remaining wet ingredients. Stir the wet ingredients into the dry.
3. On non-stick dehydrator sheets, drop dough in cookie-size mounds, flatten slightly.
4. Dehydrate at 145** for 45 minutes then reduce heat to 115 and dehydrate 4-6 hours, removing to screens half-way through dehydration.
*I get my raw flaked oats from Sunrise Flour Mills
**They are still raw. To find out why, check the FAQ page.
{ 22 comments… read them below or add one }
Those look lovely! I can’t wait to make them. And gluten free too? Wow!
Oh, these morsels will be heading south (Oregon to California) with us for our Christmas get together with family. They give me a hard time about my “hippie” food but are usually shockingly surprised when they venture to taste. I know these will be a hit if there are any left when we get there! Thank you for sharing all you do.
I received a beautiful poem this morning via email written by Cameo Smith of Mt. Wolf, PA regarding the Sandy Hook tragedy. Wish I could forward it to you. Maybe you can google it.
Doris
I don’t have a dehydrator. I don’t mind if they are cooked a little, so could I do them in the oven?
They look so good…thanks for sharing the website too, I need to spend more time on it.
Merry Christmas everyone.
These sound amazing! And this little lady is FINALLY getting a food dehydrator for the holidays!! Can’t wait to make these:)
WHoo Hoo!!!
OMG! Your cookies are absolutely fabulous. I didn’t have dried cranberries so I used frozen. I thawed them then chopped them up to make them smaller and the batch was perfect. You are a genius.
Thank you.
These are delicious! Thank you…we will be enjoying these this Christmas.
This recipe is fantastic, delicious and chewy. What can I say…simply a great Raw Oatmeal ginger cookie. You got to try them they are great!
I have nominated you for the One Lovely Blog Award!
these cookies look amazing!
I loved to try your receipe …but I have no dehydrator can I put them in the oven and get the same result?
and at what temp..pls pls let me know … Thank’s alot.
Alicia, Since this is a raw food website, every recipe has been specifically formulated to be made in a dehydrator, with the food temp staying under 118 degrees to protect the nutrients. I do not test in an oven. You are welcome to experiment. Cheers!
hello, can we soak the flaked oats?
This recipe calls for dry oats. If you want to soak them, you would then need to dry them before using. Cheers!
These look great and so seasonal!
These looks so good, and I’m definitely into the orange-cranberry combination lately. These would be the perfect midday snack for me while I work!
Delicious looking cookies!
Oh my goodness! This is the 3rd dish that I’ve made from this blog in 2 days. This tastes as good as it looks, and, yet again, the dish looks exactly like the photos. I think the key here is to buy amazingly fresh, sweet, mildly-tart apples, since they’re a large proportion of the recipe. JonaGolds, HoneyCrisp, Gala – something fresh, juicy and not mealy. The amazing apples that I used brightened up the taste and brought these delicious cookies to life.
Nice job, Susan!
These are so good. My kids ate them all up especially the baby!
Hello, cookies look wonderful! Quick question, what kind of apples do you use. Green, red, and if red which kind. I noticed in most your recipes you don’t specify. Thx!!!!
I made it yesterday. (Actually, replaced oat to brown rice flour)
and it’s taste so~ gorgeous
Thank you Susan.
Can you make these on regular cookie sheet ?I am new to all this and don’t have dehydrating pan.Also how are the carbs in this cookie ,I have to count them