Ingredients:
1 cup dates
2 really ripe bananas
2 Tbsp water
--------
1/2 cup natural peanut butter
1/2 cup pumpkin seeds
3/4 cup raisins
1/2 cup Unsweetened Shredded Coconut (I use Bob's Red Mill)
Directions:
Blend dates, bananas and water in a blender or food processor until desired texture. I actually leave some date pieces....this makes it chewier. Add peanut butter and blend until combined. Add nuts and pulse until nuts are chopped.
Pour blended ingredients into a bowl. Add the rest of the ingredients and stir with a spoon until well combined.
Press into flat circular cookies.
Place on dehydrator tray in a single layer and dry until desired consistency. I dried them between 4 to 6 hours.
My favorite food processor is the KitchenAid 7-Cup Food Processor.
For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender
Estimated Nutritional Value per cookie based on 30 cookies: Calories 106, Total Fat 5.6g, Cholesterol 0mg, Sodium 30mg, Carbs 12.6g, Fiber 2g, Sugars 7.5g, Protein 3g
2 really ripe bananas
2 Tbsp water
--------
1/2 cup natural peanut butter
--------
1/2 cup nuts
--------
2 tsp vanilla extract
1/8 tsp salt
2 tsp ground cinnamon
1/2 cup Quaker old fashioned oats
2 Tbsp Hershey's Unsweetened Cocoa Powder1/2 cup pumpkin seeds
3/4 cup raisins
1/2 cup Unsweetened Shredded Coconut (I use Bob's Red Mill)
Directions:
Blend dates, bananas and water in a blender or food processor until desired texture. I actually leave some date pieces....this makes it chewier. Add peanut butter and blend until combined. Add nuts and pulse until nuts are chopped.
Pour blended ingredients into a bowl. Add the rest of the ingredients and stir with a spoon until well combined.
Press into flat circular cookies.
Place on dehydrator tray in a single layer and dry until desired consistency. I dried them between 4 to 6 hours.
My favorite food processor is the KitchenAid 7-Cup Food Processor.
For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender
Estimated Nutritional Value per cookie based on 30 cookies: Calories 106, Total Fat 5.6g, Cholesterol 0mg, Sodium 30mg, Carbs 12.6g, Fiber 2g, Sugars 7.5g, Protein 3g
I am in Christ, and I am telling you the truth; I do not lie. My conscience is ruled by the Holy Spirit, and it tells me I am not lying.
Romans 9:1 (NCV)
Romans 9:1 (NCV)
Any suggestions for a banana replacement? I am allergic.
ReplyDeleteHi,
DeleteIn general, you can replace a banana with:
- 1/2 cup of applesauce (may need to reduce other liquid) OR
- Silken tofu OR
- Canned pumpkin OR
- Cooked sweet potato
If it were me, for this recipe, I'd try the cooked sweet potato. I'd probably try like 3/4 cup of cooked mashed sweet potato. Then check the consistency of the cookie. If it is too dry you could add more cooked mashed sweet potato, more water, applesauce or even some unsweetened almond milk.
You might want to add more dates since ripe bananas are naturally really sweet (so substituting other stuff would loose some of the sweetness).
I hope this helps ! THANKS for the question !
- Denise
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