Oatmeal Coconut Banana No-Bake Cookies Recipe

A combination of bananas, coconut flour, almonds and oats make up the dough for this delicious no-bake cookie!

 

Try them with a drizzle of agave nectar, organic maple syrup or honey for an even sweeter taste!

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.

Ingredients:

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

Directions:

• 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.

Use a food processor to mix all ingredients but the oats.

Roll the dough balls in oats and then flatten the cookies for thorough drying.

Arrange on dehydrator racks with sufficient space between cookies.

Voila! No-bake cookies ready for eating.