Friday, January 22, 2010

Banana Oatmeal Raisin Cookies & Scones

Courtesy of Gone Raw

Servings: approximately 15 cookies


Cookie Dough:

  • 2 medium (perfectly ripe) bananas
  • 4 medjool dates (pitted)
  • 2 tbsp maple syrup
  • 1/2 tsp coconut oil (extra virgin/cold pressed)
  • 1/3 cup raw cashews
  • 1/2 plus 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  • 2 cups gluten free raw rolled oats
  • AND 1/2 cup raisins

**you'll need a food processor (or high speed blender) and a dehydrator


Use your food processor (or blender) to combine all ingredients above the line (everything except for the oats and raisins).
Transfer to a bowl and mix in the oats well.
Add the raisins, continuing to stir them in.

Making Cookies or Scones:

When you form your cookies, use a spoon to scoop a small amount into your palm, squeeze tightly and roll between palms and get it to form a tight ball. Then press down with palms to form a round patty for cookies, or manipulate the patty to a triangle shape if you'd like to serve it as a scone. Place them on your dehydrator racks at 110 degrees for about 4 hours (flipping after the first two hours, or alternately set the dehydrator even lower, 104 degrees, and allow for more drying time).

These scones may look like they'd be dry as they are oat based, but i promise you when you bite in you'll experience all the moistness that the bananas offer. Everyone loves these right out of the dehydrator while they are still warm.