These cookie bites use only pureed banana and raw honey sweetener, added coconut oil, and use whole-grain oats and spelt flour. (Makes 14 to 16 cookies)



2 cup old fashion rolled oats
1 cup spelt or whole wheat flour
¼ sunflower seeds
¼ tsp. sea salt
1 cup pureed overripe banana (roughly 4 large bananas)
1 tsp. vanilla extract (alcohol free)
4 Tbs. raw honey
1 cup shredded coconut
1/2 cup raisins
6 prunes diced
Hand full of pumpkin and sesame seeds
1 Tbs. grounded flax seeds
1 Tbs. black strap molasses


Preheat oven to 300 F. In a mixing bowl, combine the oats, flour, raisins, diced prunes, shredded coconut, sea salt and seeds. Use a large spoon to stir until well combined. Add the pureed banana, vanilla, honey and coconut oil to the dry mixture, and stir until combined. Using a cookie scoop or spoon, place mounds of the batter (about 2 tablespoons) on to a baking sheet lined with parchment paper. Bake for 45 minutes, until golden and set to the touch. Remove and let cool on pan for just a minute, then transfer to a cooling rack.

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