Raw almond-oat cookies
I’m falling in love with raw oat flakes as an alternative to nut flours in raw desserts. Oats are considered a “super food” because of the many essential nutrients they contain—complex carbs, B vitamins, fibre and minerals such as phosphorous, iron, selenium and calcium, to name just a few. Studies show that eating a daily serving of oats not only lowers cholesterol levels but also reduces the risk of developing heart disease. They help regulate blood sugar, aid in digestion and contain antioxidants that help prevent damage from free radicals.
I came across a reliable source for organic fresh-ground raw oat flakes while visiting the Brick Works farmers’ market last weekend (which is now open all year long!). Grainstorm, a local family-owned company that makes organic fresh-ground, whole-grain baking mixes, now offers raw oat flakes in 500-gram, date-stamped bags. I know Grainstorm offers high-quality products (you can read my review of their vegan muffin base mix here), and so I’m glad to see the company expanding its product line.
I came up with this raw almond-oat cookie recipe just for an excuse to use the oats once again. These cookies are easy and versatile. They work well with any kind of nut butter (I also love them with raw peanut butter) and the dehydrating step is entirely optional—it gives them more of a baked texture, but skipping that step will just mean they will be a moist cookie (be sure to store them in the fridge or freezer if going this route). Enjoy!
Raw almond-oat cookies
- 1/3 cup raw almond butter
- 1/4 cup raw agave nectar
- 1 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 2 cups raw oats (certified gluten-free, if necessary)
- pinch of salt
- In a large bowl, whisk together the almond butter, agave nectar, coconut oil and vanilla extract.
- Grind half of the oats (1 cup) in a food processor. Add the almond butter mixture and salt and process well to combine.
- Add the rest of the oats and pulse lightly just to combine.
- Form the dough into balls (about 1 tbsp each) and flatten into cookie shapes with the palm of your hand. Place on dehydrator screens and dehydrate at 110 degrees for 1 to 2 hours, or until desired dryness is achieved. Store in a tightly covered container at room temperature.