Vegan (baked or raw) Cookie

Vegan Gluten Free Cookie

So good, so simple….

Ingredients:

1 cup             Dates (soak for 15 minutes, peel, remove seeds)

1                    Banana

2 tbsp.           Natural almond butter

¾ cup            Almond meal (ground from raw almonds)

1 cup              Gluten free rolled oats (I use 2 packets from GF Oatmeal)

Instructions:

Into a food processor:

–          Add the dates; pulse to finely chop.

–          Add banana and almond butter to dates.  Mix well.

–          Add the almond meal and rolled oats; process until dough forms.

Place mixture into a mixing bowl.  Stir in ¼ cup of rinsed raisins and ¼ cup of rinsed, chopped raw walnuts.  Mix together.

Scoop out one tablespoon amounts of batter, place on parchment paper, and gently shape into round mounds.

If baked:  place in preheated 325 degree oven and bake for 15 minutes.  They can remain on cookie sheet as they cool.

If keeping raw:  dehydrate at 115 degrees for 12 hours, or until dry on the outside.

If stored in a container at room temperature, good for 5-7 days.  If stored in the freezer until gone.

 

 

 

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