These delicious cookies have the reminiscent flavor of home baked oatmeal raisin cookies. On top of that they are an energy giving snack for your child’s lunch or if you are in a real hurry they work just as well for breakfast. Just add a banana and a cold glass of nut mylk and you and your children have a nutritious, high protein breakfast.
Oatmeal Raisin Cookie Recipe:
½ cup raisins soaked (soak about 1/2 hour. Retain some if the soak water)
1/2 cup cashews soaked (soak about 1-2 hours)
Place soaked raisins and cashews in the food processor with the S blade and puree until the ingrediants becomes a light and fluffy batter.
Place batter in a large bowl and stir in:
½ cup ground flax seed (soaked for a few minutes with just enough water to cover)
14-1/2 cup honey to taste (yeah we know, some of you don’t consider this vegan…if so substitute agave)
1.5 -2 cups rolled oats
½-3/4 teaspoon sea salt to taste
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8-1/4 teaspoon nutmeg to taste
Stir in 1/2 cup chopped walnuts
½ cup raisins
Cookie batter should be thick but workable. Use some of the raisin soak water to get the right consistency.
Use ¼ cup batter per cookie for a generous size cookie. Place on teflex sheets and dehydrate for 1 hour on high. Take cookies out and flip onto trays and remove the teflex sheet. Continue to dehydrate on 115 degrees until your cookies are the desired consistency, approximately 4 more hours.
This oatmeal raisin cookie recipe makes approximately 16 cookies.
