Oatmeal Cookies


  • 2 c. sprouted oat groats
  • ½ c. maple syrup
  • ½ c. raw almonds, coarsely chopped
  • ¾ c. dates, chopped
  • ½ c. raisins, chopped (optional)
  • ½ c. raw cashews or oat flour
  • 2-3 apples, coarsely grated (optional, if you prefer a chewier, heavier cookie)


  1. Place oat groats in food processor and grind. (If you don’t have a food processor, use a blender and add a little maple syrup to help the dough turn over.) Transfer the groats to a mixing bowl and add the dates, raisins, almonds and apple (optional) and mix the batter well. Set aside.
  2. In a coffee grinder, grind the cashews until they resemble silky flour, or use oat flour. On a mesh dehydrator sheet, shape the batter into the desired cookie shapes, using the cashew flour for easier handling of the batter. Keep in mind that the thicker you shape the cookies, the longer they take to dehydrate. Dehydrate the cookies at 90 degrees until they reach your preferred texture around 12 hours. They don’t need to be crunchy all the way through.