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Quinoa Raisin Cookies (raw, vegan, gluten-free)

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Quinoa-Raisin-Cookies1Quinoa “Oatmeal” Raisin Cookies taste just like an oatmeal cookie!!  I interrupt this posting to state as of today (Dec. 14, 2015) that I have removed the word “Oatmeal” from the recipe title.  I have made this cookie several times now and it doesn’t remind me of oatmeal cookies as it once did. lol And I don’t want to set up expectations for others.

Back to the program…

They are very moist and chewy.  Best of all, they are gluten-free, dairy free, free of artificial sweeteners and they are raw!!  Which means that you are going to get every bit of nutrients that you can out of those mighty fine ingredients.

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.

You also have the option of using sprouted or cooked quinoa.  Some people have a harder time digesting raw quinoa so please just listen to your body.

I didn’t include a side by side photo of the cooked and the raw version.  They didn’t really change color or show any significant difference in appearance.  I will however say that I liked the raw version better.  It was chewier and the flavor was just …. deeper?  Hard to explain.  They were both good but I will stick to dehydrating them.


Quinoa-Raisin-Cookies2Ingredients:

Yields 17 (1/4 cup each) cookies

  • 2 cups quinoa, sprouted or cooked
  • 2 cups raw pecans, soaked
  • 4 tsp ground Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt
  • 1/2 cup raw agave nectar or maple syrup
  • 2 cups raisins

Preparation:

  1. Drain and rinse the pecans after soaking.  Place in the food processor and process the pecans down to a small crumble.
  2. Add the salt and cinnamon. Pulse a few times to mix.
  3. Add the quinoa and continue to process for about thirty seconds.
  4. Add the sweetener and process, allowing some of the grain to break down and blend into the dough.
  5. Place the dough into a large bowl and hand mix in the raisins.
  6. Place small dollops of the dough onto non-stick dehydrator sheets and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for about 4 hours. The outside of the cookies should no longer be tacky.
  7. At this point, you can remove them from the sheets and place them onto the mesh so they can ‘bake’ faster.
  8. Continue in the dehydrator for about 5 more hours. Watch them carefully as every house and dehydrator is different.
  9. Once cool, store in an airtight container for 1 week.

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 20 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.

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).

Substitutions:

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.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

11 thoughts on “Quinoa Raisin Cookies (raw, vegan, gluten-free)

  1. Maya says:

    I have them in the dehydrator now, can’t wait! I scooped them out on the sheet and had to flatten them with my hand, not sure if that’s how you’re supposed to do it..? looks amazing and smells great!

    • amie-sue says:

      Sounds like you did them just fine! You are the chef. :) I hope they taste wonderful for you. Please let me know! Blessings and thank you for sharing. :)

      • Maya says:

        Hi again, what kind of texture or how are the cookies suppose to feel like when the drying ends? Mine still seem soft and chewy (& yummy!) are they supposed to be more on the hard/crunchy side? (i apologize for all the newbie questions :) thank you for everything!

        • amie-sue says:

          Morning Maya,

          In general most raw cookies don’t ever get hard/crunchy. We don’t use enough heat and tend to use binders such as flax, dried fruit, oils, etc. that don’t get hard usually in dehydrators. Depending on the item you are making, but sometimes recipes will firm up even more so after they cool down from the dehydrator. Mouth feel is a new adventure in raw… we have to lose our expectations of what we learned through cooked foods; different mouth feels, new textures and so forth. I hope this helps Maya. Never be afraid to ask questions, we all learn new things through these processes!

          • Maya says:

            True, i make raw things expecting them to be like the “real” thing, when i actually shouldn’t.. i need to get used to the new textures.. that answered my question. Thank you so much for actually taking the time and answering back (this wont be the last question i’m sure!!)… on to making the onion bread!! very excited about this one :)

  2. Dee says:

    Awesome! I have been craving oatmeal raisin cookies but oats seem to make me gain weight temporarily..I have lots of boxes of quinona I didn’t know what yo do with, so I will make these tonite! Thanks!

  3. Igloo says:

    I have these in my dehydrator right now. I forgot to rinse the quinoa before soaking them, is that ok or should I start all over again? Thanks!

    • amie-sue says:

      Hi Igloo. I have had this happen to me and I ended up throwing the recipe away. You can taste the difference. You can wait and see how they taste since you got this far but chances are you will taste that heavy starch. Even if you buy pre rinsed quinoa…always rinse it.

  4. Sako says:

    I do not have dehydater in my home. Can I Use nomal oven ?

    • amie-sue says:

      Hello Sako, you can give it a try. It won’t remain “raw” and not sure if that is a priority for you or not. I haven’t tested baking my raw foods but might start so I can better help those who want or have to use an oven. Have a great day, amie sue

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