Without an oven, I needed to figure out how to satisfy the occasional sweet tooth craving. No-bake vegan cookies seemed like a good idea! I had ripe bananas that were on their last day and some coconut flour at hand; the rest came about from common sense and taste testing.
I used a dehydrator for these. You can also air dry them (takes longer) or warm the oven, then stick the cookies in and turn the oven off. If you want even more coconut flavor, add some coconut flakes same as the oats. If you have any dried berries, they would be a sweet treat, too. It’s up to you! I used what I had available. Enjoy these delicious morsels.
2 bananas, 1 c coconut flour, ¼ c sugar, 1 tsp cinnamon, 1 tsp nutmeg, 2 Tbsp coconut oil, ¼ c water, pinch sea salt, 1 cup almonds, 1 cup oats
Makes: 24 cookies
- Pulse the almonds in a food processor until chopped evenly.
- Add in the remaining ingredients except for the oats. Pulse until mixed evenly.
- Roll the dough into golf ball-sized cookies. If the dough appears too dry, add an additional touch of water.
- Pour the oats into a bowl or on a tray. Pat the cookie mounds with the oats covering them as much as possible.
- Flatten the balls to about ½” thick to allow for uniform drying.
- Place on dehydrator racks with ample space between.
- Dehydrate at 135ºF for 8 hours. (Or dehydrate part way and air dry the rest; or stick in a warmed oven.)
- Serve, eat, enjoy! Store extras in cupboard in airtight containers.