- Hide menu

Winter Harvest Cookies | Raw | Dehydrated | Nut-Free

LoadingFavoriteAdd to favorites


I am afraid that I am going to miss the fall season this year. With the way that time is flying by ever so quickly… well, I am ready to skip the whole blinking bodily function so as to assure myself that I will be able to take in the rainbow of autumn colors.

Fall isn’t just about the astounding visual effects, it also about smells, and delicious foods that correspond with the season. Typically, pumpkins are one of the first fall ingredients that come to mind, but today the deep ruby color of cranberries, the belly-warming spices of ginger, and apple pie spice mix are dancing in my head. Throw a few other nut-free, gluten-free ingredients in there, and you have yourself some Winter Harvest Cookies.

Instead of Using Nuts

Natural Sweeteners

In these cookies, I used 3 ingredients that contribute different layers of sweetness.

As I am typing up this post, the rain is coming down hard and steady. Every once in a while I find myself staring out over the gorge, lost in thought, while my eyes find and rest on the fall colors that are just now starting to present themselves. If you don’t mind, I am going to stop here so you can go make these cookies and I can continue to lose myself in today’s beauty. blessings and love, amie sue

raw vegan gluten-free nut-free cookiesIngredients:

Yields 14 cookies (1/4 cup each)


  1. Soak the buckwheat as instructed in the link above. Once done soaking, rinse, rinse, and rinse again.  The water should run clear.
    • Failure to do this will leave a cloudy mucilage in the buckwheat, which seems to affect the flavor.
  2. In a large mixing bowl, combine the buckwheat, tiger nut flour, cranberries, apple pear sauce, coconut, maple syrup, ginger, apple pie spice, and salt. Stir until everything is well mixed.
    • You can sub out the tiger nut flour with any nut or oat flour.  Just keep in mind that each different ingredient will change the end flavor of the cookie.
    • You can also choose any liquid sweetener that you feel comfortable with.
    • If you want to skip making the apple pear sauce, just use straight-up applesauce.
  3. Using a 1/4 cup cookie scoop, drop level scoops on the non-stick sheet that comes with the dehydrator.  I did 9 per tray, leaving space in between each cookie.
  4. Once the tray is full, pick the tray up by the two bottom corners and lightly tap the tray on the counter.  Spin the tray around, doing this on each side.  This will slightly flatten the cookies, hence the reason for having space between them.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 2 hours.
    • At this point, carefully remove the cookies from the non-stick sheet and place them on the mesh sheet.
    • If they are leaving bits of dough behind, keep drying until they are done enough to complete this process.
    • Dry for 6 more hours or until the level of dryness is complete.  I like mine moist and chewy.
    • ** Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  6. Store in an airtight glass jar on the counter for 5-7 days, maybe longer.   You can also freeze them; just be sure to keep them safe from freezer odors.

6 thoughts on “Winter Harvest Cookies | Raw | Dehydrated | Nut-Free

  1. cheryldiane says:

    I am so happy to see a buckwheat, tiger nut recipe. I can’t eat oats and so many recipes call for oats. Excited to try this recipe!!! Thank you!

  2. jdjacobson says:

    Hey Amie Sue,
    The article mentions a link to learn how to soak the buckwheat (says link is above, but couldn’t find the link). Would you be able to share with my that link so I can prep the buckwheat in a similar manner like you have prepped it?

    Thank you?

  3. KummyLOVEOCT38 says:

    what is a good substitute for coconut?

Leave a Reply

Your email address will not be published. Required fields are marked *