I call this recipe, “reverse engineering at its finest“.
I kept taking a detour on my morning walks with my pup, Maeve, to grab one of these cookies from a local cafe- so I decided to make them myself!
This cookie is great on its own for breakfast, and also makes a great snack when you are on the go.
Not to mention, it’s absolutely refined sugar-free, dairy-free, egg-free, gluten-free and nut-free making this an extremely “hypo-allergenic” cookie.
A great option for school lunches. And the best part- these cookies taste great!
They fit almost every “health nut” parameter, being both vegan and raw.
Watch this video to see how it’s done
2 cup gluten-free rolled oats
1 banana (ripe)
1 cup unsweetened shredded coconut flakes
6 tbsp water
1/2 bar 70-85% dark chocolate
2 tsp cinnamon
1 tsp sea salt
Makes 12 cookies.
Blend water & dates.
You can use a food processor, a magic bullet, or blender.
Once thoroughly mixed, add banana and blend until a paste is formed.
Mix together the dry ingredients: the rolled oats, coconut, sea salt, and cinnamon.
Combine the banana-date mixture with the dry ingredients.
Chop the chocolate and mix it in with step 3.
Using mason jar lids, form your cookies by firmly pressing the mixture into the lids.
Place in plastic ziploc bag or container and place in freezer for 1 hour to harden.
Remove from freezer and enjoy.
Store cookies in fridge or freezer.
If storing the cookies together, separate them by squares of parchment paper.
Yours in Health,
Dr. Marnie Luck, N.D