Carob Peanut Butter Fudge CookiesCookies - Banana Carob Peanut Butter Fudge with Coconut, Raisins, Oatmeal, and Rye Flakes
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

Carob Peanut Butter Fudge Cookies
1 cup Whole Wheat or Spelt Flour
1-1/2 cups Rolled Oats (oatmeal - quick oats)
1-1/2 cups Rye Flakes
1 cup Coconut, unsweetened flakes
2 cups Raisins
4-5 Bananas
1/2 cup Carob Powder
1/3 cup Peanut Butter
1/3 cup Molasses, unsulfured
1 tsp. Vanilla Extract

(To enlarge the photo of the Cookies - Banana Carob Peanut Butter Fudge with Coconut, Raisins, Oatmeal, and Rye Flakes, click on the photo or link)

Preparation

This carob peanut butter fudge cookie recipe will make 24 vegan cookies. We like the chewy texture that the rye flakes imparts to these cookies; if you do not have rye flakes, just use 3 cups of quick rolled oats and omit the rye flakes. Since these cookies contain no preservatives, store the leftover cooking in a covered container, or sealed bag, in the refrigerator to preserve freshness.

Place the whole wheat or spelt flour in a mixing bowl. Add the rolled oats, rye flakes, coconut, and raisins. Mix together to make sure that the raisins are not sticking together and that each is coated with the flour mixture.

In the container of a high speed blender, place the peeled bananas, carob powder, peanut butter, molasses, and vanilla extract. Cover the container, and run the blender at high speed until the contents are creamy smooth (use the tamper as necessary).

Add the banana fudge mixture to the dry ingredients and mix thoroughly. If the cookie dough is too stiff, rinse out the blender container with a little water and add the to the cookie dough and mix together until the cookie dough is the proper consistency to allow a table spoon to stand upright in the dough without immediately falling, and that the dough can be formed into heaping tablespoon clumps.

Carob Peanut Butter Fudge Cookies - Prebake Preheat the oven to 350 degrees F. Sprinkle the cookie sheet with a light coating of rolled oats, and place the cookie dough on top of the rolled oats in mounded heaping tablespoon sized clumps so that you there are 24 nearly equal sized cookies on the baking sheet, and slightly flatten out the cookies with the back of the tablespoon. (To enlarge the photo of the prebaked banana carob peanut butter fudge cookies, click on the photo or link)

Bake for 20 minutes.

Remove the baked cookies from the oven and let them cool on a plate.

Serve and Enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!