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The Chocolate Apple Raisin Cookie was created merely because I had to much of the mince-pie filling left over. With that in hand, I simply walked into the pantry and started grabbing some ingredients, hoping to create something yummy. I love creating recipes like this. They are pure spontaneous inspirations!
What I didn’t expect was the fact that they would turn out so delicious. I mean, I should have had a good idea because each ingredient selected is amazing on its own… but together they created a chewy, chocolaty cookie, oaty cookie, with wonderful pockets of apple.
I want to focus on oats for just a quick moment. You will notice in the ingredient list that it calls for oats that have been soaked and dehydrated before using them in this recipe. This is an optional step but one that I recommend. When you click on the link below, it will explain why and how to go about this process.
But for quick reference, the purpose behind this is to reduce the phytic acid which is an enzyme inhibitor. Basically, meaning that it can block some absorption of nutrients and for some, it makes it harder to digest. You can decide if this is of importance to you.
P.S. I have included a baking option for those of you who don’t own a dehydrator. You are still light years ahead of purchasing commercially processed cookies. So I am proud of you for being here. I do recommend in time that you invest in one as it will open up a whole new culinary world to you. :) I highly recommend the 9 tray Excalibur dehydrator. I hope you enjoy this recipe. Many blessings, amie sue
I first shared this recipe on Dec. 16th, 2010. Wow, were has the time gone?! Today, I made these for some friends so I decided to upgrade the photo and clean up my recipe writing skills. I have gotten so much better over the years. :)
Yield 24 (1/4 cup) cookies
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