I remember the very first raw cookies I made in my dehydrator many, many years ago. It was a recipe that required them to stay in the dehydrator for 18 – 20 hours.
Now I don’t know about you, but when I get a cookie craving, I usually need it FAST…not in 18 – 24 hours!
One thing I’ve learned since then is you have to prepare and plan ahead when making treats in the dehydrator, especially cookies.
The good news is these tasty, bite-sized raw cookies only need about 4 – 6 hours drying time.
And they are worth the wait because they are raw, vegan and flourless which means they are gluten-free too!
The original recipe was for “Raw Cacao Pecan Whoopie Pies”.
Mine ended up turning out a little different. They ~really~ aren’t whoopie pies, so I didn’t feel right calling them that. They are more like a sandwich creme-type cookie.
But in all fairness, I did start the recipe out with the intent of making whoopie pies and even rolled the dough out and formed them by hand into round, flat whoopie pie tops.
But I wanted mine to have the cute little edges on them like the original recipe, so I pulled out my mini-cutters with the ruffled edges.
I was able to get three mini-cookies from each whoopie pie cookie and they were more decorative and, to me, just cuter!
So, I did follow the original recipe directions, but ended up straying for the sake of appearance and the cuteness factor.
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Tip #1: The original recipe said to add 1 tbs of water, if needed, which I did. Just check the mixture while it’s in the food processor to see if you need to add a little water to get the right texture.
Tip #2: I’m 99.9% sure I reduced the sweetener a little in the cookie ingredient but didn’t write down how much I actually used. I listed the amount from the original recipe in the recipe below, but you may want to reduce it a little if you don’t want them too sweet.
Tip #3: You can also make your own oat flour if you have a Vitamix. Just put your oats in and turn it on until it is ground into a flour-type consistency.