These raw vegan cranberry raisin oatmeal cookies are easy to make and have the taste and texture of conventional baked cookies, but contain more nutrients.
Place all of the ingredients in your food processor fitted with the s blade, and pulse until well combined but still rustic.
Place on mesh dehydrator sheets and dehydrate cookies at 115 degrees fahrenheit for 12 to 15 hours, or until dry but chewy.
*If you don't have a dehydrator, pre-heat your oven to 300°F (150°C), placing the cookies in, closing the oven door, turning the oven off, and allow the cookies to bake in the oven until it's completely cooled.
Photo by Trent Lanz, and styling by Alicia Buszczak