Dehydrated Recipes

Classic Oatmeal Raisin Cookies | Commercial Dehydrators

If you want a classic oatmeal cookie without the white flour, this is a great starter recipe. If the dough is too dry, you can add water, coconut milk or almond milk to moisten to the right consistency. Dehydrate raisins and dates first to make them easier to blend. If you like your cookies on the softer side, leave them in the dehydrator for the maximum amount of time.

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Machine recommendation
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Serves
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Prep time
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Dehydrating time
6-24 hours
Ingredients
  • 2 cups of oat groats, ground into flour
  • 1 banana
  • 1/2cup raisins
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 3 Tbsp. coconut oil
Ingredients
macros
  • 2 cups of oat groats, ground into flour
  • 1 banana
  • 1/2cup raisins
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 3 Tbsp. coconut oil
Instructions
  1. In a food processor, blend ingredients until you have a thick, sticky dough.
  2. Scoop dough by the Tbsp. onto dehydrator sheet for 6-24 hours at 115°F (46°C).

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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
6-24 hours
Ingredients
  • 2 cups of oat groats, ground into flour
  • 1 banana
  • 1/2cup raisins
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 3 Tbsp. coconut oil
Ingredients
macros
  • 2 cups of oat groats, ground into flour
  • 1 banana
  • 1/2cup raisins
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 3 Tbsp. coconut oil
Instructions
  1. In a food processor, blend ingredients until you have a thick, sticky dough.
  2. Scoop dough by the Tbsp. onto dehydrator sheet for 6-24 hours at 115°F (46°C).
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Author Details

Classic Oatmeal Raisin Cookies | Commercial Dehydrators

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/
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