Cookies - Banana Carob Peanut Butter Fudge with Coconut, Raisins, Oatmeal, and Rye Flakes

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How Mary and Frank and Friends Eat

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Cookies - Banana Carob Peanut Butter Fudge with Coconut, Raisins, Oatmeal, and Rye Flakes

Ingredients

1 cup Whole Wheat or Spelt Flour
1-1/2 cups Rolled Oats (oatmeal)
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 banana carob peanut butter fudge cookies, click on the photo or link)

Preparation

This recipe will make 24 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 rolled oats and omit the rye flakes.

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.

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! Store the leftover cooking in a covered container, or sealed bag, in the refrigerator to preserve freshness.

Ingredients Information


Bananas

Carob Powder

Coconut, Unsweetened Flaked

Molasses, Unsulphured

Oats, Rolled

Peanut Butter

Raisins, Thompson Seedless

Rye Flakes

Spelt

Wheat, Hard White

Vanilla Extract
Love!
It makes everything taste better.

Utensils and Equipment Information


Bowls, Stainless Steel Mixing

Measuring Cups, Dry

Measuring Spoons

Spoon, Large Mixing

Vita-Mix