Fermented Steel Cut Oat Raisin Cookies (v, gf)
It’s Friday and I’m leaving you with some yummy slightly fermented steel cut oat raisin cookies for the weekend! Simple, wholesome ingredients. Properly prepared oats for optimal digestion and absorption, vegan, gluten-free, and refined sugar-free.
I love a good oatmeal raisin cookie. I especially love them when they’re soft and just sort of melt in your mouth. Full of raisins, cinnamon, and some texture from the oats.
One of the best things about this recipe is these are equally delicious eating raw! Yes, the cookie dough is awesome, especially after it’s chilled in the fridge. Which is completely acceptable because all the ingredients are so wholesome… right? Of course!
I’ve been loving steel cut oats lately… the texture that comes with having the oats more in their whole form. A bit heartier, and they work great to slightly ferment!
Can I say, I love, love, love to ferment my grains. Quinoa, rice, millet, oats, you name it. I have mason jars full in my fridge of them fermented (must post on this at some point!) and ready to cook. It makes them easier to digest and absorb all their wonderful nutrients by reducing their phytic acid and providing some beneficial bacteria!
Plus, the fermentation makes them slightly tangy, which is super yummy!
Making these cookies starts with soaking those steel cut oats in slightly acidic water for at least 24 hours. I sometimes do it for several days for more of that tangy flavor (they won’t have much flavor change after 1 day) and will then keep them in the fridge where they slowly continue to ferment and ready for me to use whenever I want!
Anyways, these soaked oats are then mixed with coconut flour, ground flax or chia seed, cinnamon, vanilla, date paste, and lots of raisins until you get a moist dough that easily sticks together to form the cookies.
I love mixing up the dough with my hands to get it really consistent and so I can actually feel the moistness and texture…
Then baked for about 20 minutes and some coconut butter slathered on top while they’re warm…. got to have my coconut butter. So simple and a pretty darn healthy cookie if I do say so myself. 😉
Tips for cookie baking without measurements:
- Ground flax is an awesome binder to the cookies. It’s pretty difficult to add too much, and if you do, you’ll know. Too much will become gummy, which can easily be fixed by adding more oats and/or coconut flour.
- The amount of flour used will determine what type of cookie you’ll end up with. The more flour you use (a greater ratio of flour to oats), the softer and “smoother” the texture will be. The less flour used (a greater ratio of oats to flour), the more texture there will be from the oats.
- I love using date paste, but a high-quality maple syrup or coconut syrup would be delicious. With sweeteners, add slowly and taste as you go until it’s just sweet enough. You’ll be surprised at how little you may need!
- Feel free to experiment with other flours. I mostly use coconut flour, but other flour, or even some ground oats would probably work great!
- Steel cut oats, gluten-free if necessary
- Coconut flour
- Ground chia or flax seed
- Organic raisins
- Coconut oil
- Date paste
- Ground cinnamon
- Pure vanilla extract
- Baking soda
- Chia seeds, optional
- Water, as needed
- Coconut butter - optional topping
- At least 24 hours prior to making the cookies, place steel cut oats in a medium sized bowl with enough water to cover at least an inch over. Add a splash of lemon juice or raw apple cider vinegar. Loosely cover and let sit in a warmer location (anwhere from about 65°-75°F) for the next 24 hours or longer if you want the oats to be even more fermented, as many as several days. For approximately 2 dozen cookies, you'll need about 2 cups worth of oats.
- After soaking, you may see little bubbles throughout the oats, which indicates fermentation. Drain the oats and place in a mixing bowl. Preheat oven to 350°F.
- To the oats, mix in the coconut flour, ground flax, and coconut oil. Amounts should be about equal parts coconut flour to oats, several tablespoons worth of ground flax (or more if desired), and roughly 1-2 tablespoons worth of coconut oil. Tip: I find that mixing with my hands is the easiest and creates the best consistency.
- Add as much ground cinnamon as desired, about a capful of vanilla, and a heavy sprinkle (about a teaspoon) of baking soda.
- Begin mixing in the date paste. Start with a few spoonfuls (about 3 tablespoons), mix, and taste. Add about a tablespoon more at a time and taste until it is just sweet enough.
- If the dough is dry, add small amounts of water until the dough easily sticks together (look at picture above to see consistency). It should be moist and sticking together easily, but not "wet." If the dough is not binding together well, add additional ground flax or chia seeds.
- Lastly, add as many raisins as desired, try a handful at a time until they are evenly spread throughout the dough. Whole chia seeds are a great addition to these cookies; sprinkle in as much as desired, if using.
- Before baking, taste. Make sure it is sweet enough, cinnamon-y enough, etc. Adjust if needed.
- On a lined baking sheet, form dough into balls of desired size and press onto the baking sheet. The cookies will not spread very much, so form the cookies into desired shape and thickness that you want them to be after baking. I like mine about an inch thick for a moister and softer cookie.
- Bake for about 20 minutes depending on how thick the cookies are until golden brown around the edges. If you press them out thin, check after 12-15 minutes. If you leave thick, it will be 20-25 minutes, depending on how thick.
- Remove from the oven. Eat warm or let cool, with some coconut butter if desired. Enjoy!
Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!
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