Here’s the thing… most raw vegan cookies use some sort of dehydrated fruit to help bind it and add sweetness. But, I can’t recall ever coming across a Raw vegan cookie recipe that used dehydrated banana slices! They’re perfect… FULL of flavor, sweet, chewy-like, and delicious. Knowing that I could pair them with walnuts (or any nuts) would give me wonderful banana nut flavors. After I made these, my first bite sent my head swimming in joy.
You can enjoy these delicious treats by themselves, of course! Or, have them alongside a tall glass of Creamy Dreamy Hemp Milk (recipe here). Or, crumble them in a bowl with raw granola and enjoy as your breakfast. Or, crumble them over Raw vegan vanilla ice cream.
Now, making these requires using dehydrated banana slices that are HOME MADE. Don’t use the ones bought in the store. They’re too hard and probably have crappy preservatives on them. So, if you don’t have a dehydrator yet, then borrow someone’s or get one! And, while you’re at it, get the Sedona.
Without further ado… here is my EASY recipe for delicious Raw Vegan Cookies.
Banana Nut Cookie Dough Bites
Recipe by Kristen Suzanne of KristensRaw.com
Yield 8-10 cookies
2 cups walnuts (soaked and dehydrated*)
pinch Himalayan crystal salt
1 cup raw homemade dehydrated banana slices, packed**
raw agave nectar Update: I’m no longer a fan of agave and would use raw honey, maple syrup, or coconut nectar
Place the walnuts, salt, cinnamon, and nutmeg in a food processor, fitted with the “S” blade and process to a coarse grind. Add the dehydrated banana slices and process until they’re broken down and incorporated. As that is happening, add the raw agave nectar. Process the mixture until you get a dough-like consistency. Form into small cookies (either flat as shown in the picture or in balls). Enjoy!
* For optimal digestion, use walnuts that have been soaked and dehydrated. To do this, soak the walnuts in filtered water for 6-8 hours. Drain and rinse. Spread the walnuts out on a dehydrator tray and dehydrate at 135 degrees for 45 minutes. Lower the temperature to 105 degrees and continue dehydrating until dry (approximately 12-24 hours).
** This recipe is designed to use dehydrated banana slices that you make yourself so they’re not processed with any other ingredients other than the bananas themselves. You’ll notice that banana slices in the store tend to be crunchy. By using homemade dehydrated banana slices, they maintain a softer, chewier texture, which is great for this recipe, and they’re fresh and pure. To make yours, simply slice the bananas and dehydrate them for about 18-24 hours or until a dry, chewy texture is obtained.