Banana carob peanut butter fudge cookies with Coconut, Raisins, Oatmeal, and Rye Flakes is a delicious vegan recipe that will make about 24 cookies. We like the chewy texture that the rye flakes imparts to these cookies; if you do not have rye flakes, just use 3 cups of quick rolled oats and omit the rye flakes. Since these cookies contain no preservatives, store the leftover cooking in a covered container, or sealed bag, in the refrigerator to preserve freshness.
1 cup Whole Wheat Flour or Spelt Flour
1-1/2 cups Rolled Oats (oatmeal – quick oats)
One cup Coconut, unsweetened flakes
1-1/2 cups Rye Flakes
2 cups Raisins
1/2 cup Carob Powder
1/3 cup Peanut Butter
One tsp. Vanilla Extract
1/3 cup Molasses, unsulfured
Banana Carob Peanut Butter Fudge Cookies Preparation:
Place the whole wheat or spelt flour in a mixing bowl. Add the rolled oats, rye flakes, coconut, and raisins. Mix together to make sure that the raisins are not sticking together and that each is coated with the flour mixture.
In the container of a high speed blender, place the peeled bananas, carob powder, peanut butter, molasses, and vanilla extract. Cover the container, and run the blender at high speed until the contents are creamy smooth (use the tamper as necessary).
Add the banana fudge mixture to the dry ingredients and mix thoroughly. If the cookie dough is too stiff, rinse out the blender container with a little water and add the to the cookie dough and mix together until the cookie dough is the proper consistency to allow a table spoon to stand upright in the dough without immediately falling, and that the dough can be formed into heaping tablespoon clumps.
Preheat the oven to 350 degrees F. Sprinkle the cookie sheet with a light coating of rolled oats, and place the cookie dough on top of the rolled oats in mounded heaping tablespoon sized clumps so that you there are 24 nearly equal sized cookies on the baking sheet, and slightly flatten out the cookies with the back of the tablespoon.
Bake for 20 minutes.
Remove the baked cookies from the oven and let the baking pan cool partially cool on a wire rack, and then transfer them to a plate for final cooling.
Serve and Enjoy!
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