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!


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


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.


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 ☺.


oatmeal apple cookies

5-ingredient oatmeal cookies – perfect fall treats (raw, vegan, gluten-free)

20150924_104218Ah, the simple pleasure of biting into a warm oatmeal cookie… 😛

Whether you’re hosting a meal or just craving a sweet snack of your own, these cinnamon oat-apple-raisin cookies are guaranteed to hit the spot. This recipe is vegan – it is dairy-free, egg-free and flour-free. And they’re raw (unless you decide to bake them)! You can eat them guilt-free for breakfast, lunch or dinner! Or how about for breakfast, lunch AND dinner.  Haha.

I love oats and prepare them in many different ways – as raw granola, raw oat porridge, and COOKIES, of course! These babies are perfect fall cookies that go well with a glass of coconut milk or a steaming mug of hot chocolate. Yum! I’m kinda starting to drool as I’m typing right now 😆

Oats are great for our health – especially if they’re raw and sprouted, as they contain much lower amounts of phytic acid that can block the absorption of essential nutrients. Oats may help lower the risk of colorectal cancer, blood pressure and cholesterol levels. Cheers to sprouted oats!

oatmeal cookies


2 cups rolled oats (I used the sprouted kind from Blue Mountain Organics)

4 apples

1 cup raisins

3 tbs raw honey or maple syrup

1 tsp cinnamon (AND a pinch of pumpkin spice if desired)

oatmeal apple cookies


1. Grate 3 apples or blend in a blender. Cut the 4th apple into small pieces.

2. Place the oats, apples, raisins, honey and cinnamon/pumpkin spice  into a large bowl and mix.

3. Shape into cookies.

4. Dehydrate at 105 degrees for 12-18 hours depending on your dehydrator and the desired crispiness/chewiness. You can also bake them at the lowest temperature with the door cracked open the entire time to preserve nutrients, or bake them as you would regular cookies – they won’t be raw but still a healthier version to regular butter-laden treats.

Health and light to you darlings. 😉


oatmeal cookiesd



*If you’re feeling fancy, add goji berries and/or chia seeds to these babes. Enjoy!