Vegan Gluten Free Cookie
So good, so simple….
1 cup Dates (soak for 15 minutes, peel, remove seeds)
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)
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.