Regina's Healthy Oatmeal No-Bake Cookies

My friend Regina made over the traditional oatmeal no-bake cookie recipe to be more healthy. I called her the other day and begged for it -- my kids were desperate for a snack and I was short on time. These cookies fit the bill, deliciously! This is a double batch and makes about 4 dozen+ huge cookies.
Course Dessert, Snack
Author Wardee Harmon



  1. In a large pot combine Rapadura, water, carob powder (or cocoa powder), vanilla extract, and coconut oil.
  2. Place pot on a burner over medium heat.
  3. Bring to a boil and let boil for 2 minutes, whisking the entire time to prevent burning and to ensure the coconut oil melts and mixes in well.
  4. Remove from heat.
  5. Add rolled oats, nut butter of choice, shredded coconut, and raisins.
  6. Mix well. Mixture should be thick but stirrable. It will harden as it cools.
  7. Drop by heaping spoonfuls on to cookie sheets.
  8. They will cool quickly and can be eaten in just a few minutes. Enjoy!
  9. Store in an airtight container.

Recipe Notes

*To reduce the phytic acid in oats, start by soaking and drying your oats a few days before making these cookies. Soak 10 cups of thick rolled oats overnight in water to cover (and then some) along with 1/2 cup of raw apple cider vinegar, sourdough starter, kombucha, kefir, yogurt or other acidic and/or cultured liquid. Use a slotted spoon to transfer the oats (let the liquid drain out first) in thin layers on dehydrator sheets and dehydrate at 115 degrees Fahrenheit until dry and crisp (you can find detailed information on my method for pre-soaked oats at this #AskWardee). Then proceed with the recipe.