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Pumpkin Oatmeal Raisin Cookies

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There will be no crying over spilt milk in this house!  :)

I really enjoy making raw cookies because they tend to just “happen” as I start to pull ingredients out of the pantry. It’s funny how life has a way of doing a “swap-a-roo” on you. Years ago I told my husband that I would like to be a pastry chef.  Cooking a meal scared me because I was never one who could just “throw” a dish together.  If I didn’t have a recipe with step by step directions, I was lost.  Then to top it off, if it had more than 3 or 4 ingredients, I really started to tremble.  Baking was a different ball of wax.  Everything had to be precise.  Every measurement, every step, was conducted and laid out for you.  This brought me great comfort.

When I started my raw journey, everything changed for me.  I can’t explain why or how but this is where that “swap-a-roo” thing happened.  All of a sudden (well not instantly, but in a short amount of time)  my world opened up to freedom of preparing food.  No longer did I need a recipe to follow and no longer did I fear an arsenal of ingredients.  Every day became an experiment, a joy, I was free!  *throws hands in the air and runs in circles*  Now, I almost fear the idea of being an actual baker.  To be confined by rules and techniques which are the only guarantee a product’s outcome, just doesn’t seem so fun anymore.  With raw, you can taste test at every level and modify as you go.   If you are not there just yet, hang in there… keep making raw recipes and in time the weight will be lifted off of you too.  :)

These cookies are not sugary sweet.  I used date paste as the main sweetener which is about 1/2 as sweet as agave so if you have a real sweet tooth you can add additional sweetener(s).  Keep in mind that if you add more liquid, you might need to add a few more oats.  Enjoy!

Ingredients:

yields 20 cookies (used 2 Tbsp cookie scoop)

Dry Ingredients:

Wet Ingredients:

  • 1/4 cup pumpkin puree
  • 1/3 cup date paste
  • 1 Tbsp raw honey, thick
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice
  • 1 cup raw pecans, soaked, rinsed,drained

Topping:

  • 20 whole pecans

Preparation:

  1. Note on the oats:  If you practice soaking the oats, don’t skip the step of dehydrating them for this recipe.  Many times you can just soak the oats and add them to a recipe wet but for this recipe I recommend having them dry for texture purposes.  Wet oats would give a “mushy” effect… not that is bad thing, just a different texture.
  2. In a medium-size bowl toss together; oats and raisins.
  3. After soaking the pecans for 4+ hours, rinse and drain the excess water.  If you have soaked and dehydrated pecans already on hand, use those, but don’t re-soak them.
  4. In the food processor combine; pumpkin puree, date paste, honey, salt, pumpkin spice and pecans.  Blend until semi-smooth.  Keep some chunky texture.
  5. Add the wet ingredients into the dry ingredients and mix till everything is well coated.
  6. Using the 2 Tbsp cookie scoop, level off each scoopful and release it onto the teflex sheet that comes with the dehdyrator.  Place a whole pecan on top and press it in, flattening the cookie to the desired hight.  Transfer the cookie to the mesh screen for drying.  I don’t recommend pressing your cookie flat on the mesh as it will burrow down into the holes and stick.
  7. Dehydrate at 145 degrees for 1 hour, then decrease to 110 degrees for about 16 hours.  Outside should be a bit dry and the inside should be moist.
  8. Storage:  place the cookies in an airtight container.  On the counter they will last about 2-3 days.  In the fridge 1-2 weeks.  In the freezer 2-3 months.

 

Don’t have pumpkin spice on hand?  No problem, you can make your own, here’s how:

Ingredients: yields 8 teaspoons of Pumpkin Spice

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp Allspice
  • 1 tsp nutmeg

Preparation:

  1. Mix ingredients in a bowl.
  2. Store in an airtight container.

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How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!

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14 thoughts on “Pumpkin Oatmeal Raisin Cookies

  1. Lesley says:

    This recipe looks delicious. All your recipes look amazing and are. I am new to raw foods and I still cook a lot but I’m eating more and more raw things. I love dehydrating foods and find that the tastes are more intense. I do make my own nut cheeses now, make my own kefir from grains, rejuvelac,
    grow wheatgrass, grow fresh herbs in a hydroponic garden, and love learning new things every day from people like you.
    You’re doing a great job in creating these recipes. I thank you.

  2. Debbie says:

    How long do you soak the oats? How long do you dehydrate them?

  3. Barry says:

    Rolled oats are not raw and have to be steamed in order to not spoil on shelves. Can you soak whole oats, sprout them and then dehydrate them for this recipe? If so..that would be great. I make oat flour that way.

  4. Evelyn says:

    Hi Ami-Sue,

    I am new to eating raw foods. I am loving your cite. I plan to try my hand at making these cookies.

    I have a question that has nothing to do with the cookies. I have found recipes that call for Irish Moss. I did purchase some the other day. I followed the instructions on how to prepare it for adding to recipes. The only thing is that my end product is not solid? Did I do something wrong. This what I did: 1. Washed in several times until it was clean. 2. Soaked it over night. 3. Again washed it several times and drained. 4. I chopped it so as not to have the stringy bits wrap around the blender blade. 5. I added it to the Vita-mixer with water and blend until it was very smooth. 6. Poured mixture into containers and placed in refrigerator.

    After several hours it is still not firm. Does it matter? Thanks so much for your help. Evelyn

    • amie-sue says:

      Welcome Evelyn ….

      I hope you enjoy the cookies. Please keep me posted. :) Regarding the Irish moss, it sounds like you followed the steps just right. Two things, please tell me what brand you used and can you tell me what the consistency reminds your of? Jello? pudding? etc, Irish moss doesn’t get “hard” but it if you were scoop it out of the dish and set it on the counter, it should be firm enough that it holds its shape. Please let me know. amie sue

  5. Jan Taylor says:

    I just want to send you a hug with a happy holiday wish….you brighten my days with your pictures & recipes & inspirational words….and I truly appreciate your creativity and sharing. A quality gal with a top-quality website. Blessed be!

  6. Carley says:

    These are the best raw cookies I have had since I started eating raw. Not exaggerating!! Thank you so much for giving me a trip back to my childhood. :)

    • amie-sue says:

      That is wonderful Carley, thank you for sharing that with me. :) I am thrilled that you enjoyed them and the wonderful memories that it brought up for you. Many blessings, amie sue

  7. Janalie says:

    Hi, I’m wanting to make these but wondering if I could use raw sweet potato instead of the pumpkin? I’ve juiced sweet potato before (raw) but wonder how I could use them for this recipe. I’d like to make them as snacks for my 3 year old and possibly a teething type of cookie for my 9 month old. That said, have you any tips or ideas about preparing/serving raw foods and snacks to babies?

    • amie-sue says:

      Good evening Janalie,

      Of course you can use sweet potato instead of pumpkin, it would taste wonderful! I don’t have much experience feeding a raw diet to babies. I have several frozen treats, puddings and porridge recipes that might interest you. Keep me posted and have a great evening, amie sue

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