Rating5/5 (from 1 ratings)5
Yieldapproximately 15 cookies
2 medium (perfectly ripe) bananas
4 medjool dates (pitted)
2 tbsp maple syrup
1/2 tsp coconut oil (extra virgin/cold pressed)
1/3 cup raw cashews
1/2 plus 1/4 tsp sea salt
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp pumpkin pie spice
2 cups gluten free raw rolled oats
AND 1/2 cup raisins
**you'll need a food processor (or high speed blender) and a dehydrator
Use your food processor (or blender) to combine all ingredients above the line (everything except for the oats and raisins).
Transfer to a bowl and mix in the oats well.
Add the raisins, continuing to stir them in.
Making Cookies or Scones:
When you form your cookies, use a spoon to scoop a small amount into your palm, squeeze tightly and roll between palms and get it to form a tight ball. Then press down with palms to form a round patty for cookies, or manipulate the patty to a triangle shape if you'd like to serve it as a scone. Place them on your dehydrator racks at 110 degrees for about 4 hours (flipping after the first two hours, or alternately set the dehydrator even lower, 104 degrees, and allow for more drying time).
These scones may look like they'd be dry as they are oat based, but i promise you when you bite in you'll experience all the moistness that the bananas offer. Everyone loves these right out of the dehydrator while they are still warm.
A Grateful Life's ThoughtsBy A Grateful Life
These kind of taste like oatmeal raisin cookies, only with the added wholesome sweetness of bananas, dates, and a touch of maple syrup helping us eliminate the flour, refined sugar, and butter. Another healthy sweet toof recipe??? YUP! Takes under 10 minutes to make your dough...dehydrating times vary, though mine took about 4 hours.
For more recipes like these visit 'A Grateful Life' at meredithgnau.blogspot.com
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