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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raisin Oat Cookie Recipe

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This recipe for Raisin Oat Cookie, by , is from The Beginning, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheri Alves


10 medjool dates
1 tsp pure vanilla
1/2 cup raw almonds
1 apple
1 cup gluten free oats (flavoured or plain)
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 tsp baking soda
1/3 cup coconut oil, melted
1/2 cup unsweetened grated coconut
2/3 cup raisins

Preheat oven to 350 degrees
Cut up apple, remove seeds and stem, crush in blender or small chopper.
Remove seeds from dates and place them with vanilla in a food processor on high for 1 minute
Add almonds and continue on high for another minute
Add the oats, salt, cinnamon, baking soda, melted oil and crushed apple to the food processor and process on high for another 2 minutes
Add the coconut and continue for 1 minute.
Remove from food processor and place in a large bowl
Fold in the raisins
Grease the cookie sheet
With a tablespoon, place dough to make approximately 20 cookies, flattening with same spoon to the shape you desire
Bake for 10 minutes and place on a cooling rack immediately after removing from the oven

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
These cookies disappear pretty fast, as they are not only healthy, they taste amazing.




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