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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