Oatmeal cookies were one of my favourite things growing up. Our go-to recipe was the one on the top of the rolled oat canister — not the current one or the one before that but the one that existed back in the 80s and to this day still lives on a cardboard cut-out in my mom’s recipe box. We always made them with raisins.
Those soft, chewy cookies were a special treat, but the best part of baking them was eating the raw dough straight from the bowl.
It’s been ages since I’ve made oatmeal cookies, surprisingly they’re one thing I’ve yet to put a mad-science twist on. But in the midst prepping a client recipe for a shoot recently an obviously untested method produced something so wrong for the dish, yet so very close to raw oatmeal cookie batter.
The resulting substance stuck, both to my fingers and in my head, and I simply had to make a proper recipe out of it. This is that — without the sticking to your fingers bit — making the most of every good part of raw cookie dough while keeping the raw flour, raw egg and copious amounts of refined sugar out of the equation.
Oh, and you can of course flatten the bites into ‘cookies’ and then you can sandwich them with frosting… but if you prefer to simply eat all the dough straight from the bowl I won’t tell if you don’t!
Raw Oatmeal Cookie Bites
The best part of making oatmeal cookies is eating the dough. These bites keep all the best bits with none of the raw flour and eggs, or copious amount of sugar. Now the challenge is to not eat them all in one go!
Makes 12 cookies or truffle bites
- 1 c rolled oats
- 3 Tbsp cold vegan butter, or solid virgin coconut oil
- ¼ c desiccated coconut
- 1 tsp cinnamon
- ¼ tsp ginger
- pinch cloves
- ¼ tsp sea salt
- ¼ c maple/rice syrup
- 1 Tbsp water
In a small processor, blitz half the oats to a coarse flour-like consistency. Add butter and pulse to fine crumbs.
Add spices, salt, coconut and remaining oats and pulse once or twice to combine. Add syrup and water and pulse until mixture begins to stick together.
Scrape onto a piece of baking paper and knead a few times, then shape into a log. Wrap and chill 20 mins.
Cut into 12 pieces and squeeze/roll into balls or flatten into cookies (fill cookies with Vegan Chocolate Buttercream to make cookie sandwiches, if you wish).
- Mix-ins: stir through ¼ c sultanas / dried cranberries / choc chips or chopped nuts before shaping into a log.
- If not vegan or dairy-free you are welcome to sub the vegan butter for butter and syrup for honey. If you’re gluten free make sure to use GF Oats.
- Debbie Downer: omg oats aren’t raw how can you call this a raw recipe, I’m appalled and shall tell you so in the comments. JJ: because unbaked is a blah word and because back when raw food meant carrot sticks we called unbaked cookie dough raw, and because it’s my recipe. No cookie for you.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free