We did not know that making cookies in the dehydrator was so easy and that they turned out so well, it has been a great discovery! The good thing about making them this way is that they keep their nutrients to the maximum, unlike baked cookies.

There are a thousand different recipes that can be made using the dehydrator, but many of the ones I have found on the net tend to be very elaborate and complicated. As you know we like simple and easy recipes and that is the best thing about these cookies, that anyone can make them, you only need a food processor (or blender), a bowl and your hands, in addition to the dehydrator, Clear.



  • 2 manzanas
  • 4 cucharadas de semillas de lino
  • 1 cucharadita de canela en polvo
  • 1/2 taza de almendras (80 g)
  • 1/2 taza de dátiles (100 g)
  • 4 tazas de copos de avena (480 g) *


  1. Wash the apples and chop them. You can peel them or not, it’s up to you.
  2. Place all ingredients except the oats in the food processor and blend for a few seconds until a paste forms. If you don’t have a food processor, use a jug blender.
  3. Add half the oats and blend again until all ingredients are well combined.
  4. Put the rest of the oats in a bowl and mix it into the dough. If it’s too sticky, add more oatmeal. If it’s too dry, add a little water.
  5. Make 1/4 inch (1/2 cm) thick cookies with your hands.
  6. Place the cookies on the dehydrator tray and dehydrate them at 45ºC or 113ºF for 4 hours. Turn them over and dehydrate for about 2 more hours. The time is indicative, depending on your dehydrator and the ingredients you use, you may need more or less time. Leave the cookies until they are completely done.


* If the oat flakes have a gluten content of less than 20 ppm or 20 mg/kg, they are suitable for coeliacs, as indicated by CE regulation 41/2009

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