If I could compare myself to a specific recipe it would have to be these cookies. Before you go and assume that I'm just calling myself "bananas", bare with me for a minute...
I've never been into super sweet food, so that's one reason why you don't see a lot of dessert recipes at AtV. Comfort food is and will always be my weakness. Anyone who knows me and has seen the inside of my house would agree that I love comforting things (not just of the edible variety); warm lighting, cozy corners and soft standard jazz always playing. Naturally when I think of comforting smells, the kind that induce the feelings of love and home, I immediately go to banana bread. I also think banana bread is the perfect non-dessert dessert, with it's subtle sweetness, a touch cinnamon, a hint of salt and an almost cake-like moistness...
Where was I? Oh yes...
These cookies are little moist bites of banana bread heaven, and the epitome of comfort.
Enjoy them right out of the oven/dehydrator, but store them in the refrigerator after they've cooled completely. Simply warm them up again for 5 to 10 minutes once they're out of the fridge.
The best thing about this recipe? No fancy ingredients, and you don't need to own a dehydrator either!
Banana Bread Cookies
Makes roughly 25 to 30 cookies
- 4 cups Almond Flour (you can either make this or purchase it, just keep in mind that most store bought Almond Flour is not raw because the Almonds have been blanched)
- 1/4 c Coconut Crystals
- 2 tsp ground Cinnamon
- 3/4 tsp Salt
In a large bowl mix together all of your dry ingredients - set aside.
- 1.5 c mashed Ripe Banana (do not over mash the bananas- see photo below for example)
- 2 tsp Vanilla
- 1/4 c Grade B Maple Syrup //or// Raw Unfiltered Honey
In a small bowl mix together all of your wet ingredients - set aside.
|Bananas should be gently mashed, not creamed or pureed.|
Combining Ingredients and Making your Cookies
- Create a well in the center of your Dry Ingredients
- Pour your Wet Ingredients into the center well of your Dry ingredients
- Evenly mix together all of your ingredients (I recommend using an electric mixer for this, but it's not necessary)
- Your finished cookie dough will be fairly moist and fluffy
- Choose from one of the following Raw Food Warming Methods noted here
- Scoop roughly 2 Tbsp of Cookie Dough per Cookie
- After you've shaped your Cookies it's time to dry them!
- Let your Cookies dry for 3 to 4 hours -- Note: My cookies were fairly thick so they took longer to dry. If you want a shorter drying time keep your cookies around 1/2'' thick or less.
- After your cookies have finished warming/drying enjoy!
Keep cookies in an air tight container in your refrigerator for optimum freshness.
If you love these cookies then stick around for Friday's recipe. I've got a little something extra to add to them.