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Chocolate Apple Raisin Cookies (raw, vegan, gluten-free)

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Chocolate-Apple-Raisin-Cookies1The 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


  1. In a large mixing bowl, combine the oats, chocolate chips, coconut flakes, almond flour, salt and cinnamon.  Mix to ensure that all the flavors are well mixed.
  2. Add the mince pie filling and almond extract.  Mix well with your hands.  Time to get in touch with your food.
    • If the mixture seems too dry, add more minced pie filling.
  3. Using a 1/4 cup cookies scoop, scoop out the batter on to a non-stick sheets.  Flatten cookies and transfer to the mesh sheet that comes with the dehydrator
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 6-8 hours.
  5. Allow to cool before storing in an airtight container.  On the counter they should keep 1 week, 2 weeks in fridge and even longer in the freezer.
  6. I like to wrap each cookie in plastic wrap and store in the fridge.

Baking option:

  1. Preheat the oven to 350 degrees (F).
  2. Line a baking sheet with parchment paper and place the cookies at lest 1” apart.  These cookies won’t flatten while they cook, you will need to help them by slightly flattening them with your fingers.
  3. Bake for about 15 minutes.  Often times ovens run at different temperatures regardless of what the dial says so please check in on the cookies about every 5 minutes for the first batch. Document the time it takes for the next tray or batch.

Chocolate-Apple-Raisin-Cookies2The Institute of Culinary Ingredients™

  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

4 thoughts on “Chocolate Apple Raisin Cookies (raw, vegan, gluten-free)

  1. Annie says:

    These look wonderful, but it seems the link to the minced pie filling is broken?

  2. Darcy says:

    These are the BOMB!! I had to hide them from my husband. Making another batch for our road trip…not telling him until I break them out!

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