UnCooked: Raw Oatmeal Raisin Cookie
Here’s a “raw” version of the classic oatmeal raisin cookie made with oatmeal, raisins, cinnamon and Medjool dates to hold them together. It is very dense and the texture might be an acquired taste for some, but this is a good alternative dessert in my opinion. I certainly did not overeat because it has so much flavor, I’m basically full after eating one 2-inch cookie.
If you asked me years ago if I would consider getting into “raw food”, I would have flat-out said No and give you a weird look. I don’t know what happened, but in the past year, I’ve softened up to the idea of making raw food concoctions. Two weeks ago, I ordered Ani Phyo’s recipe books. When I got them last week, I keep thinking why the heck she looks and sounds so familiar. Then I looked at her bio and of course! She’s the author of one of the most useful web design books I have when I was starting my business many moons ago. That’s crazy! Hah.
Ok, back to the food. Here I am, vowing to get healthier in 2010 and willing to try new things.
Here’s my foray into raw food “cooking”:
They don’t look the the same as your regular oatmeal raisin cookies, and I’m not going to lie to you, they have a different taste and texture as well. However, I think they are a pretty good substitute; this coming from someone who attached childhood memories to her favorite oatmeal raisin cookies. This raw version is very simple to make and has only 4 ingredients: raw oats (I used quick oats), pitted dates, raisins, and cinnamon. The dates hold the cookie together, so the result is a dense cookie.
I’ve only really tasted “raw food” on a few occasions (I mean, of course I eat veggies and fruits raw as snacks), one of them was at the Foodbuzz Festival in San Francisco. One thing I can say about all the times I have tried it: it’s bursting with flavor. This cookie is packed with the sweetness of dates and the comfort-food (at least for me) taste of oatmeal. It is rich and fudge-like, compared to a regular cookie, so you actually don’t eat much of it– two at most.
I certainly won’t ditch the baked version, but this is a nice alternative. I don’t tend to overeat eat, and it’s just enough to go with tea for a quick snack or dessert.
- 1 cup raw oats (quick oats or steel cut oats will work, but they are not technically raw)
- 1 teaspoon ground cinnamon
- ½ cup Medjool dates, pitted, packed
- ½ cup raisins
- Combine oats and cinnamon in food processor and pulse until you get small pieces.
- Add dates and pulse well. You should have a thick/dense paste.
- Add raisins and pulse a few times to just blend it.
- You can shape the dough into flat discs by forming a ball and pressing it. You can also use cookie cutters to shape them by pressing dough in them. A third of an inch, I find, is a good thickness for this cookie. Place on a parchment lined sheet tray.Serve immediately. Can be stored in a sealed container or bag. These will keep at room temperature for a week, or in the refrigerator or freezer for much longer, just be sure to thaw for 15 minutes before serving.Note: The ‘dough’ is very sticky because of the dates.