Plantain carob coconut raisin almond cookies are a delicious vegan dessert or snack for anytime. This recipe will make about 24 cookies and takes about 15 minutes of preparation time and 20 minutes of baking time. Since these cookies have no preservatives, we suggest storing any leftovers in a closed container or bag in the refrigerator.
1 cup Spelt Flour or Whole Wheat Flour
3 cups Rolled Oats (Oatmeal), quick
2 cups Raisins
1 cup Coconut, shredded, unsweetened
1 cup Almonds, shelled, whole or pieces
2-3 Plantains, fully ripened
1 cup Apple Juice
One cup Carob Powder (dark or medium roasted)
1 tbsp. Vanilla, extract
Plantain Carob Coconut Raisin Almond Cookies Cooking Utensils:
Plantain Carob Coconut Raisin Almond Cookies Preparation:
Preheat your oven to 350 degrees F. (175 degrees C.)
Place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together. 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 plantains, 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 plantain 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.)
On a non-stick or lightly oiled baking sheet (the baking sheet can also be coated with a layer of quick oats to prevent sticking), place the cookie dough in twenty-four equal sized “mounds.” Smooth and shape each cookie with a spoon or spatula, as desired.
Place the baking sheet in the preheated oven and bake at 350 degrees F. for 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 plantain fudge cookies are baked, remove from the oven, cool, and enjoy.
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