Banana Carob Coconut Raisin Oatmeal Cookies with Pecans

Banana carob coconut raisin oatmeal cookies with pecans are a delicious vegan treat for any occasion and for a snack. They are also great for traveling. This recipe takes about 15-20 minutes preparation time and 20 minutes baking time to make 24 cookies. Since these cookies contain no preservatives, it is best to store leftovers in a tightly closed container or bag in the refrigerator.

Banana Carob Coconut Raisin Oatmeal Cookies with Pecans

Banana Carob Coconut Raisin Oatmeal Cookies with Pecans

Banana Carob Coconut Raisin Oatmeal Cookies with Pecans Ingredients:

1 cup Spelt or Whole Wheat Flour
3 cups Rolled Oats (Oatmeal), quick
3 cups Raisins
1 cup Coconut, shredded, unsweetened
5-6 Bananas, fully ripened
Apple Juice, as needed
1 cup Carob Powder (dark or medium roasted)
1 tbsp. Vanilla, extract
Pecan Halves

Banana Carob Coconut Raisin Oatmeal Cookies with Pecans Cooking Utensils:

Baking Pan, Glass
Bowls, Stainless Steel Mixing
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons

Banana Carob Coconut Raisin Oatmeal Cookies with Pecans Preparation:

Preheat your oven to 350 degrees F. (175 degrees C.)

Place the spelt, or whole wheat flour, and the rolled oats (oatmeal) in a bowl and mix together. Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.

Place the peeled bananas, 1 cup of the raisins, carob, and vanilla in the container of a high speed blender. Cover and run at high speed until all the ingredients are thoroughly blended into a smooth “fudge” sauce.

Add the banana and carob mixture to the flour mixture and mix thoroughly with a stiff spatula or spoon. If the cookie dough is too stiff, you may add a little apple juice or water. A soft dough will make flatter, smoother cookies. A stiff dough will make irregular, thick cookies like the ones shown in the photo. (To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.)


On a non-stick or lightly oiled baking sheet, place the cookie dough in 24 equal sized “mounds.” Smooth and shape each cookie with a spoon or spatula, as desired.

Place the pecan halves on the top of each mound of cookie dough and press in slightly. Use any design and quantity of pecans you desire.

Place the baking sheet in the preheated oven and bake at 350 degrees F. for about 20 to 25 minutes. Various ovens bake differently, so we suggest that you begin checking the cookies after 15 minutes of baking. The cookies should be firm, but a little “springy” when touched. Be careful not to over-bake. When the banana carob coconut raisin oatmeal cookies are baked, remove from the oven, and cool.

Serve and enjoy.

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