Loving desserts and sweet stuff? I certainly do, but often raw desserts are very high in fat. This raw banana oat cookies recipe is fantastic news for all of you, who have been looking for recipes low in fat AND nut-free recipes. This recipe is basically your breakfast oatmeal, but so, so much better! This recipe requires a dehydrator, but if you are not too fussy about the rawness, you can bake these in the oven too. If you require gluten-free option, you can replace regular oats with gluten-free version or quinoa flakes for example.
These raw banana oat cookies are a perfect breakfast, afternoon snack or make them for your kids lunch box. I love the classic banana, oat and raisins combo, but you might like to add some vegan choc chips in the mix too. These taste amazing with a glass of cold almond milk!
2 cups ripe mashed banana
3 cups oats
1/2 cup maple syrup
1/2 cup raisins
1 tsp vanilla powder
1 tsp cinnamon
- Blend all the ingredients, except raisins, into a smooth mixture. Add the raisins and pulse few times to mix them in the batter.
- Line the dehydrator trays with baking paper and drop a generous tablespoonful of batter on the baking paper. Repeat with the remaining batter mixture.
- Dehydrate the raw banana oat cookies in 45’C for 10 hours or until the outside of the cookie is crunchy. Remove from the baking paper, flip the cookies over and place back on the dehydrator tray. Keep dehydrating for about 6 more hours or till the cookies are crunchy, but still slightly soft inside. Best served warm from the dehydrator. Store the raw banana oat cookies in the fridge, in an air-tight container.