Cookies – Banana carob coconut raisin almond are a delightful vegan treat for any occasion or snack. This recipe will make about 24 cookies. Preparation time is about 20 minutes and baking time in a preheated oven at 350 degrees F. is about 20 minutes. Since these cookies contain no preservatives, any leftovers should be stored in a covered container or sealed storage bag in the refrigerator.
Cookies – Banana Carob Coconut Raisin Almond
Ingredients:
1 cup Spelt or Whole Wheat Flour
3 cups Rolled Oats (Oatmeal), ground
2 cups Raisins
1 cup Coconut, shredded, unsweetened
1 cup Almonds, shelled, whole or pieces
4 Bananas, fully ripened
1 cup Apple Juice
1 cup Carob Powder (dark or medium roasted)
2 tsp. Vanilla, extract
Cookies – Banana Carob Coconut Raisin Almond Cooking Utensils:
Baking Pan, Glass
Bowls, Stainless Steel Mixing
Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Vita-Mix
Measuring Spoons
Cookies – Banana Carob Coconut Raisin Almond Preparation:
Preheat your oven to 350 degrees F. (175 degrees C.)
While the oven is heating, place the spelt or whole wheat flour, and the ground or “quick” rolled oats (oatmeal) in a bowl and mix together. (The regular rolled oats can be ground in a blender on high speed. Be sure that the container is dry before grinding.) Add the coconut, almonds, and 1 cup 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 apple juice, peeled bananas, 1 cup of the raisins, carob, and vanilla in the container of a high speed blender. Cover and run the blender 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 more 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.)
Baking:
On a non-stick or lightly oiled baking dish or sheet (an option is to sprinkle a thin layer of quick oats on the baking sheet to prevent the cookies from sticking), place the cookie dough in equal sized “mounds.” Smooth and shape each cookie with a spoon or spatula, as desired. Note: For this recipe we recommend using two glass baking dishes or one large metal baking sheet so there is enough room for the 24 cookies.
Place the baking dishes or sheet in the preheated oven and bake at 350 degrees F. for about 20 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 not hard. Be careful not to over-bake. When the banana fudge cookies are baked, remove from the oven, cool, and enjoy.
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