Fermented Steel Cut Oat Raisin Cookies | Vegan, gluten-free, refined sugar-free oat and raisin cookies using slightly fermented steel cut oats. Delicious, simple, and full of nutrients! |

Fermented Steel Cut Oat Raisin Cookies (v, gf)

Total Time 30 minutes
Servings 2 dozen cookies
Author Noelle Parton


  • 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


For the oats

  1. 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.
  2. 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.

For the cookies

  1. 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.
  2. Add as much ground cinnamon as desired, about a capful of vanilla, and a heavy sprinkle (about a teaspoon) of baking soda.
  3. 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.
  4. 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.
  5. 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.
  6. Before baking, taste. Make sure it is sweet enough, cinnamon-y enough, etc. Adjust if needed.
  7. 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.
  8. 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.
  9. Remove from the oven. Eat warm or let cool, with some coconut butter if desired. Enjoy!

Recipe Notes

If you don't want that mild fermentation, still soak the oats overnight or for about 8 hours.