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Brown Sugared Oatmeal Raisin Cookies

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raw vegan Brown Sugared Oatmeal Raisin Cookies displayed on a wooden table

~ raw, vegan, gluten-free ~

I’m drawn to the rustic sensibilities of an old fashion oatmeal cookie. I think what I love about them the most is that they are approachable, delivering on flavor with a sense they’ve been around forever and don’t plan on going anywhere soon.

But then I got to thinking… everyone has their own rendition of what an oatmeal cookie ought to taste and look like. Thick, thin, chewy, crunchy, raisins, no raisins… there is a plethora of recipes out there.

I mean, truly, perfection in a cookie is a matter of individual preference, right? And no cookie is judged more closely and more frequently than the oatmeal cookie.

So to eliminate the hard-core scrutiny of comparing this cookie to some highly apprised oatmeal cookie from your childhood… I decided to throw the whole traditional idea out and took a creative spin down the road.

I did lean on oats as the foundation of this cookie. But instead of wheat flour, I used hazelnut flour, and to sweeten them I used banana (can’t detect) and raw coconut crystals.  I then topped them off with a quick roll in raw coconut crystals, which is totally optional but I must say that it adds an amazing element to this cookie.

I am here to invite you to try this thick, “Brown Sugared” Oatmeal Raisin Cookie that is full of warm flavors of oats and cinnamon.  To create pockets of chewiness I added soaked raisins.  Re-hydrating them is an extra step but well worth it. By covering them with warm water and letting them sit for 10 minutes or so, they plump up. That way when the cookies “bake” in the dehydrator the raisins stay plump and juicy. Oh sooo good!

These cookies are the stuff that happy memories are made from.  I hope you enjoy this recipe and would love to hear your thoughts below.  Many blessings, amie sue

a close up of raw vegan Brown Sugared Oatmeal Raisin Cookies displayed on a wooden tableIngredients:

Yields… failed to count!


  1. After soaking the oats, drain and rinse for 2 minutes under cool water.
    • Use your fingers to agitate them around.
    • Hand squeeze the excess water from them and place in a medium-sized mixing bowl.
  2. Rehydrate the raisins in enough water to cover them.  Soak for at least 15 minutes.
    • This will plump up the raisins so they can absorb flavor.
    • Drain excess water before adding the raisins to the batter.
  3. In a large bowl combine the oats, hazelnut flour, coconut crystals, banana, coconut oil, cinnamon, almond extract, salt, and raisins.
    • With your fingers, mix everything together.  Get in there and have fun!
    • You can also mix this all together in the food processor to create a smoother batter.  The texture is up to you.
    • Feel free to use almond flour or more oats if you want to make this nut-free.
  4. Using the 1/4 cup cookie scoop, scoop out a level portion, place in the palm of your hand, and gently roll into a ball.
  5. Place the ball in the shallow dish with some extra coconut crystals.  Roll the ball around. (optional)
  6. Remove and then toss the ball back and forth in your hands, above the shallow dish, to knock off any excess coconut crystals.
  7. Now, here is the fun part!
    • Hold the ball 1-2 feet above the dehydrator tray that is lined with a non-stick sheet.
    • Drop it!  But when you do… holler… COOKIE BOMB!!! As the cookie hits the tray it will flatten perfectly… creating the perfect cookie shape as though it had a slight spread when  “cooking.”  Seriously, this step must not be skipped. :)
  8. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 6-10 hours.  Take them out when they reach the moist/dry level that you like. I like my cookies moist and chewy. Bob likes them more on the crunchier side.
    • Partway through the drying process, transfer the cookies to the mesh sheet that comes with the dehydrator.  This will allow air to totally circulate around the cookies, thus speeding up the dry time.
  9. Store in an airtight container in the fridge for better shelf life.  They can also be frozen. Enjoy!

“Brown-Sugared”-Oatmeal-Raisin-Cookies1The Institute of Culinary Ingredients™

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).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

8 thoughts on “Brown Sugared Oatmeal Raisin Cookies

  1. Michelle says:

    Dear Amie Sue,

    Just wanted to drop you a note to say, prayers are being sent your way. I am hoping your walk about keeps you in Gods hands. Wishing you the best.

    No need to respond, I just wanted to thank you for all that you do. Your knowledge and raw food recipes inspire us all.


    • amie-sue says:

      Well gosh, I need to respond when you send me such a wonderful message Michelle. :) Thank you. Stay inspired and have fun in the kitchen. I am there with you in spirit. amie sue

  2. Maureen says:

    I’m thrilled that you’re back! These cookies look great and I’m going to make them today! I can’t wait to drop the cookie bombs! You make everything so much fun! I’ve missed you!

    • amie-sue says:

      Good morning Maureen… well we have to have fun now don’t we? hehe It’s good to be back. I have missed you. I hope that you are doing well. Blessings my friend. amie sue

  3. Annie says:

    WELCOME BACK AMIE-SUE! (happy dance)… it is so good to hear your bubbly self again. I hope your time away was filled with peace, joy and love… Thank you for all you do for us beyond your kitchen and computer – you are well loved.

    • amie-sue says:

      Thank you so much Annie. You now how to make a persons day. :) I learned a LOT on my walk about and it just got the ball rolling. :) I am passionate about self-growth, just as much as I am with healthy, whole, raw, foods! hehe

      You are precious to me, blessings… amie sue :)

  4. Maureen says:

    Uh oh! I just made the cookies, but when I got to the instruction to roll the balls in the remaining coconut crystals, I didn’t have any remaining because I had put it all in at once. It’s no big deal, but for next time I make them, how should the coconut crystals be divided? I’m guessing 1/4 in the dough and 1/4 to roll in? I’ll be making these a lot since the cookie bombs are a great frustration reliever!

    • amie-sue says:

      Cookie Bombs Away! Hello Maureen,

      You did just fine. I didn’t divid the raw coconut crystals. I put the 1/2 cup in the cookie batter. The rolling them in coconut crystals was optional and just use some extra to do that. If you found the cookies too sweet, you can decrease the sweetener. Your driving the bus. hehe Have a wonderful weekend. amie sue :)

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