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Dehydrated Recipes

Cranberry Lemon Oatmeal Cookies | Commercial Dehydrators

These Cranberry Lemon Oatmeal Cookies are great for the busy fall mornings when you need a quick grab n’ go breakfast. The tartness of cranberries blended with the light flavor of lemon makes for a delightful combination.

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Machine recommendation
Cranberry Lemon Oatmeal Cookies | Commercial Dehydrators
Servings Icon
Serves
12
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
15 hours
Ingredients
  • 1 cup raw pecans
  • 2 cups oat grouts (or rolled oats if not strictly raw)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp natural vanilla extract
  • 3 tbsp coconut nectar (or pure maple syrup)
  • Pinch of Celtic sea salt, to taste
  • 1/2 cup pitted dates, chopped roughly
  • 1/2 cup grated fresh apple
  • 1 tbsp (1 medium lemon) freshly grated lemon zest
  • 4 tbsp coconut oil, unrefined
  • 1 cup cranberries, dried
  • 1 cup raisins, dried
Ingredients
macros
Instructions
  1. Pour pecans into food processor; blend with the blade for a while until coarsely blended. Transfer into a mixing bowl.
  2. Pour oats, ginger, cinnamon, sweetener, vanilla and sea salt into a food processor and blend for a while until well mixed.
  3. Pour in dates, lemon zest, apple and coconut oil, and pulse again.
  4. Transfer into the pecan bowl; add cranberries and raisins and mix well until it forms thick clustered dough. Add more flavors, sweetener, lemon zest and cinnamon to taste.
  5. Mold dough into medium sized cookies; place on dehydrator mesh sheets and place in dehydrator.
  6. Dehydrate the cookies at 100°F for 12 to 15 hours or more if desired.
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Machine recommendation
Cranberry Lemon Oatmeal Cookies | Commercial Dehydrators
Servings Icon
Serves
12
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
15 hours
Ingredients
  • 1 cup raw pecans
  • 2 cups oat grouts (or rolled oats if not strictly raw)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp natural vanilla extract
  • 3 tbsp coconut nectar (or pure maple syrup)
  • Pinch of Celtic sea salt, to taste
  • 1/2 cup pitted dates, chopped roughly
  • 1/2 cup grated fresh apple
  • 1 tbsp (1 medium lemon) freshly grated lemon zest
  • 4 tbsp coconut oil, unrefined
  • 1 cup cranberries, dried
  • 1 cup raisins, dried
Ingredients
macros
Instructions
  1. Pour pecans into food processor; blend with the blade for a while until coarsely blended. Transfer into a mixing bowl.
  2. Pour oats, ginger, cinnamon, sweetener, vanilla and sea salt into a food processor and blend for a while until well mixed.
  3. Pour in dates, lemon zest, apple and coconut oil, and pulse again.
  4. Transfer into the pecan bowl; add cranberries and raisins and mix well until it forms thick clustered dough. Add more flavors, sweetener, lemon zest and cinnamon to taste.
  5. Mold dough into medium sized cookies; place on dehydrator mesh sheets and place in dehydrator.
  6. Dehydrate the cookies at 100°F for 12 to 15 hours or more if desired.
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Author Details

Kate Joncheff

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

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