Pumpkin Oatmeal Raisin Cookies
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~ raw, vegan, gluten-free ~
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 the 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 maple syrup 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 8-9 cookies (used 1/4 cup cookie scoop)
- 1/2 cup (132 g) raw pumpkin puree
- 1/3 cup (100 g) date paste
- 1-3 Tbsp (22 g) raw honey
- 1/2 tsp (4 g) Himalayan pink salt
- 1-2 tsp (3-6 g) pumpkin spice
- 1 cup (100 g) raw pecans, soaked
Preparation:
- 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 a bad thing, just a different texture.
- In a medium-size bowl toss together; oats and raisins.
- After soaking the pecans, rinse and drain the excess water. If you have soaked and dehydrated pecans already on hand, use those, but don’t re-soak them.
- In the food processor combine; pumpkin puree, date paste, honey, salt, pumpkin spice, and pecans. Blend until semi-smooth. Keep some chunky texture.
- To make your own Pumpkin Spice, combine the following ingredients in a jar and shake well; 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp Allpsice, 1 tsp nutmeg. This will make more than what you need for this recipe.
- Add the wet ingredients into the dry ingredients and mix till everything is well coated.
- Option: If you want the cookies to be more dough-like blended, place everything in the food processor and break it down. That is what I did for the cookies in these photos.
- Using the 2 Tbsp (or larger) cookie scoop, level off each scoopful and release it onto the teflex sheet that comes with the dehydrator.
- Transfer the cookie to the mesh screen for drying.
- Dehydrate at 145 degrees (F) for 1 hour, then decrease to 115 degrees (F) for about 16 hours. The outside should be a bit dry and the inside should be moist.
- Storage: place the cookies in an airtight container. On the counter, they will last about 2-3 days. In the fridge for 1-2 weeks. In the freezer for 2-3 months.
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.
Getting ready for the dehydrator.
This is what they look like after they have dried.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, sugar free
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.
Thank you Lesley. I hope these recipes continue to bring you great inspiration and health! amie sue
How long do you soak the oats? How long do you dehydrate them?
Debbie, please refer to the link about in the ingredient list. Enjoy! amie sue
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.
HI Barry, I realize that rolled oats are not always raw. If you want raw oats there are a few (!) companies that do sell them. I have a few of them listed on this post.
https://nouveauraw.com/special-raw-ingredients/truly-raw-oats-vs-standard-oats/
There may be others that you can search for. If I can’t get ahold of raw oats, I will use gluten-free rolled oats. I soak and dehydrate them as indicated here…https://nouveauraw.com/raw-recipies/breakfast/soaking-oats/.
Have a great weekend, amie sue
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
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
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!
Dear Jan… thank you so much, that means the world to me. Thank you being here! Have a blessed day amie sue
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. :)
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
Would the cookies turn out okay without pecans?
I haven’t tried it Sarah but worth a shot. You are losing a cup in volume so you might want to add something in its place, perhaps more oats or another nut. Let me know how it goes. :) amie sue