Vegan Gluten Free Cookie

So good, so simple….

Ingredients:

1 cup                  Dates (soak for 15 minutes, peel, remove seeds)

1                          Banana

2 tbsp.                 Natural almond butter

¾ cup                  Almond meal (ground from raw almonds)

1 cup                    Gluten free rolled oats (I use 2 packets from GF Oatmeal)

Instructions:

Into a food processor:

• Add the dates; pulse to finely chop.
• Add banana and almond butter to dates.  Mix well.
• Add the almond meal and rolled oats; process until dough forms.

Place mixture into a mixing bowl.  Stir in ¼ cup of rinsed raisins and ¼ cup of rinsed, chopped raw walnuts.  Mix together.

Scoop out one tablespoon amounts of batter, place on parchment paper, and gently shape into round mounds.

If baked:  In a 325 degrees oven bake for 15 minutes.  Let cool on sheet.

If raw:  Dehydrate at 115 degrees for 12 hours or until dry on the outside.

Store in glass container.  If left on the counter last for 5-7 days.  In the freezer, until they are gone.