Fermented Steel Cut Oat Raisin Cookies
Simple, wholesome ingredients that are properly prepared for optimal digestion/absorption, vegan, gluten-free, and refined sugar-free. Plus, these steel cut oat raisin cookies are soft (with just the right amount of texture) and delicious. They cookie dough is equally delicious raw, especially after it’s chilled in the fridge, similar to overnight oats.
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. The fermenting makes grains 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!
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. Mixing up the dough with your hands ensures consistency and allows you to actually feel the moistness and texture.
- 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
- Chia or flax seed, ground
- 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!
If you don't want that mild fermentation, still soak the oats overnight or for about 8 hours.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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