Raw Pumpkin Seed Cookie Recipe

raw-pumpkin-seed-raisin-cookies
I’m all about choosing healthier options and finding healthier ways to make foods that I like. There was a moment when I felt the little kid in me want a long-time favorite: oatmeal raisin cookies. I don’t eat oats anymore because I don’t find them easy to digest and they make my whole body swell up. So I set out to come up with a version of oatmeal raisin cookies, but without oats, or gluten, wheat or dairy – oh yeah, and I wanted them to be raw too! It sounds like a tall order, This raw pumpkin seed cookie recipe totally fit the bill. I have to say this raw cookie recipe that I created comes pretty darn close to traditional oatmeal raisin cookies. I used pumpkin seeds instead of oats except I think they taste way better.

Essential Kitchen Equipment

For this raw vegan cookie recipe, all you will need is a food processor and a food dehydrator. I like to use the Excalibur but there are others on the market to choose from. These are two of the four essential raw food kitchen tools that I highly recommend.

Raw Pumpkin Seed Raisin Cookies Recipe

This recipe makes about 20-25 cookies.

Planning ahead for this recipe: If you would like to make these cookies for a special occasion, you need to plan ahead by soaking 4 cups of pumpkin seeds the night before and also allow about 10-12 hours for dehydrating. I like to time it so that I put the cookies in at night and wake up to warm soft cookies for a breakfast treat!

Raw Ingredients

In a bowl place:

  • 3/4 cup of raw organic honey. If you don’t like to use honey, you can use agave, although I don’t recommend it. Honey is way more nutrient dense than honey. You can also compensate by using more dates, if that is your preference.
  • 3 cups organic coconut shreds.

Mix honey and coconut shreds with a spoon or fork until thoroughly mixed together then add in:

  • 3/4 cup of raisins
  • 2 T of cinnamon
  • 1 T of Pumpkin Pie Spice
  • Mix well
  • Take half of your 4 cups of soaked pumpkin seeds and place it in the food processor and process until smooth. Add it into your bowl and mix well.
  • Process 1/2 pound of dates or 1 packed cup in the food processor with 2 ounce of water and 2 T of vanilla. Process until you get a date paste. Mix into bowl.
  • Add 1/2 cup of raw organic coconut sugar to the cookie dough.
  • The best way to mix batters for recipes, in my opinion, is by hand. With clean hands, mix all the ingredients together, with thoughts of loving kindness.
  • Sprinkle the remaining whole pumpkin seeds into the mix, and keep mixing with your hands until the batter is evenly distributed.

Take a dehydrator tray and make small(ish) cookies, about 1-2 inches across. Avoid making them too thick as this will take a lot more time in the dehydrator. I like to make raw cookies the right amount that I would like to eat as a serving snack.

I fit 4×4 raw cookies on the tray, for a total of 16 evenly spaced raw cookies.

Place them in the dehydrator at 150 for the first hour, then reduce temperature to 115. They are ready as soon as you get your desired consistency. Some people like them more dry and some more gooey. I usually leave mine in for about 12 hours – sampling regularly of course 😉

Hope you enjoy this oat-alternative raisin cookie as much as I do! Remember, these recipes are alternatives to conventional cookies, and despite being raw and a great alternative, these denser, higher-fay raw food “treats” should be eaten more sparingly and on special occasions.

Aloha from the Big Island of Hawaii,

Laura Dawn

 

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