Banana Oatmeal Cookies


Banana Oat­meal Cook­ies
Are you look­ing for the per­fect break­fast cook­ie that will sat­is­fy your hunger and reduce your crav­ings for sug­ary snacks? Try the­se raw veg­an banana oat­meal cook­ies!
  • 1 ½ cup of oats ground into a fine meal
  • 1 ½ cup of almond meal
  • ½ cup of date paste or coconut nec­tar, maple syrup…
  • 1 cup of banana
  • ¼ cup of chia gel ¼ cup of water + 1 table­spoon of chia seeds
  • 3 table­spoons of coconut oil option­al
  • ½ tea­spoon of vanil­la extract
  • ¼ tea­spoon of Himalayan crys­tal salt or sea salt
  • 3 table­spoons of goji berries
  • 3 table­spoons of raisins or more to taste
  • Extra goji berries and oat­meal to gar­nish
  1. Com­bine oats, almond meal, date paste, banana, chia gel, coconut oil, vanil­la extract, salt, Ste­via, goji berries and raisins in a food proces­sor fit­ted with an S-blade or a large mix­ing bowl. Mix well.

    Shape the dough into cook­ies of your choice. The dough will be quite sticky, so round cook­ies will be the eas­i­est choice. To pre­vent the mix­ture from stick­ing to your hands, fill a lit­tle bowl with some water to wet your fin­gers.

    Place the cook­ies onto a dehy­dra­tor tray lined with a Teflex sheet. Dehy­drate at 115°F for 10 hours or more, until the out­side is com­plete­ly dry and crunchy.

    When the out­side of the cook­ies is dry enough, flip the cook­ies onto a dehy­dra­tor tray with­out a Teflex sheet. Con­tin­ue dehy­drat­ing for 6 hours or more until the cook­ies are crunchy on the out­side and still slight­ly soft on the inside.

It’s only fair to share…Print this pageEmail this to someoneShare on Facebook0Share on Google+0Tweet about this on TwitterShare on LinkedIn0Digg thisPin on Pinterest0