Raw Vegan Lemon Cranberry Raisin Oatmeal Cookies


by: theblendergirl

These raw vegan lemon cranberry raisin oatmeal cookies really do taste like they have been baked! Trust me, serve these to any of your raw vegan skeptics out there and they will never know the difference. Raw, vegan, gluten-free, dairy free, egg free, soy free and refined sugar-free bites of piggy heaven. I will caution you, that these cookies are rich! I confess, that is what I love about them. You could always omit the optional agave nectar and reduce the lemon zest. I LOVE the lemony kick. But the best thing about raw cookie dough is that is tastes the same before and after you put in the dehydrator. So tweak your "batter" to taste to make sure you get it juuuuust right and you know exactly how it is going to taste. My money is on this blend. You could also make smaller cookies. The hardest thing about these cookies is waiting 12 hours to eat them. I licked out the mixing bowl!


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serves: 6

2 cups organic oat groats or rolled oats

1 cup raw pecans

1/2 cup firmly packed grated fresh apple (about 2 medium apples)

1 cup dried cranberries

1 cup dried raisins

1/2 cup pitted dates roughly chopped

4 tbsp organic unrefined coconut oil

3-4 tbsp raw agave nectar depending on taste

1 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp alcohol free vanilla extract

1-1 1/2 tbsp freshly grated lemon zest (1 medium lemon) depending on taste

1 pinch Celtic sea salt

Nutrition Facts
Raw Vegan Lemon Cranberry Raisin Oatmeal Cookies

Servings Per Recipe: 6

Amount per Serving

Calories: 595

  • Total Fat: 26 g
  •     Saturated Fat: 9.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 18.6 mg
  • Total Carbs: 86.9 g
  •     Dietary Fiber: 11.9 g
  •     Sugars: 39.6 g
  • Protein: 11.9 g

how is this calculated?

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1.  Pulse the raw pecans a few times until roughly chopped. Empty them into a mixing bowl.

2.  Place the oats in the food processor with the cinnamon, ginger, vanilla and sea salt and pulse a few times until well combined.

3.  Add in the dates, apple, lemon zest, coconut oil and pulse again.

4.  Transfer this mixture to a large bowl and fold through the remaining ingredients until a thick clustered "dough" forms.

5.  Tweak the flavours to taste. You might want more agave, cinnamon or lemon zest.

6.  Form this dough into medium-sized cookies and place on mesh dehydrator sheets.

7.  Dehydrate cookies at 100 degrees for 12 - 15 hours or more depending on your preference.

8.  This recipe yields 12 medium-sized dense chewy cookies. Alternatively, you could make 24 smaller cookies.

Cooks' note:
**Please note: For those of you without dehydrators, you can try making these oatmeal cookies in a conventional oven by preheating your oven to 350 F, placing the cookies in, closing the oven door, turning the oven off and allowing it to cool with the cookies inside. The cookies should have a nice chewy texture.

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