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Chocolate Oat Cookies (raw, vegan, gluten-free, sugar-free, 80/10/10)

 


RaHey, all! Here is that Chocolate Oat Cookie recipe I promised you a little while ago. Took me some time to get here after a couple of travels with family. These treats are gluten-free, sugar-free, flour-free, cholesterol-free, and super low in fat. In short, they are free from all the unhealthy ingredients that regular cookies have but still taste A-M-A-Z-I-N-G, so you can indulge without compromising your health!

Ingredients

4 cups gluten-free rolled oats (sprouted are best for digestion)

1 3/4 cups almond or other plant-based milk

1/4-1/2 cup raw cacao (depending on how much chocolate you want to taste)

2 tbsp. chia seeds

1 tbsp. stevia drops 

1/2 tbsp. vanilla extract

Instructions

1. Add rolled oats, raw cacao, milk, stevia, and vanilla into a large bowl and mix well until you get a sticky dough. (*I prefer to use already pre-soaked/sprouted oats as they contain less phytic acid that blocks the absorption of nutrients.)

2. Add chia seeds and mix well with the dough.

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3. If your dough is not too sticky,  shape it into cookies and place on the dehydrator sheets. If too sticky to handle, drop large spoonfulls onto the dehydrator sheets and begin dehydrating – you can always reshape them in the process as they are drying and become less sticky. *If you’re using regular un-sprouted rolled oats, let the dough sit on the sheets for 2-4 hours to pre-soak before dehydrating them (this is optional, to maximize digestion/absorption).

4. Dehydrate at 105°F for at least 1-2 hours, turning once during the process. The dehydration time will vary depending on the cookie texture you want. If you like them chewy – decrease the dehydration time.

These cookies keep well in the room temperature for a couple of days or refrigerated for up to a week. Although, they are so delish, they’re gone withing hours in our house ☺.

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