Raw Carob Berry Oatmeal Cookies

Chocolate and cherries are a great combo and you definitely get those flavours in these cookies. I was so happy with how they turned out, especially when biting into the cookie and having a burst from the cherries. Enjoy!

Yield: 15 large cookies
You will need:
-10 mashed ripe bananas
-1/4 cup tahini
-1/4 cup chia seeds (soaking in 1/2 cup of water for at least 15 minutes to gel up)
-4 cups oat flour (blend 4 cups of oats to Mae oat flour)
-1 teaspoon cinnamon
-3 cups gluten-free oats
-3 tablespoons raw carob powder
-1/4 pumpkin seeds (optional)
-1/4 cup coconut sugar (optional)
-1 cup frozen blueberries
-1 cup frozen cherries
Directions:
1. Mash the bananas with the tahini and chia seeds until there are no clumps
2. Mix in the oat flour, oats, carob and any other mix-ins you'd like (except for the berries)
3. Once the dough has come together, fold in the frozen berries until they are incorporated  (do not over mix or the berries will break and change the color of the batter)
5. Place spoonfuls of the batter on dehydrator sheets lined with Teflon paper (the batter will be sticky, so do not worry about the shapes of the cookies)
6. Dehydrate the cookies for 10-13 hours (flipping them once at about 4 hours into dehydrating)
7. Allow cookies to cool on a drying rack and store in an airtight container in the fridge or freezer

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