Cookies - Plantain Carob Coconut Raisin Almond
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

1 cup Spelt or Whole Wheat Flour
3 cups Rolled Oats (Oatmeal), quick
2 cups Raisins
1 cup Coconut, shredded, unsweetened
1 cup Almonds, shelled, whole or pieces
2-3 Plantains, fully ripened
1 cup Apple Juice
1 cup Carob Powder (dark or medium roasted)
1 tbsp. Vanilla, extract

(To enlarge the photo of the Cookies - Plantain Carob Coconut Raisin Almond, click on the photo or link)

Preparation

Plantain carob coconut raisin almond cookies are a delicious vegan snack for anytime. This recipe will make about 24 cookies and takes about 15 minutes of preparation time and 20 minutes of baking time. Since these cookies have no preservatives, we suggest storing any leftovers in a closed container or bag in the refrigerator.

Preheat your oven to 350 degrees F. (175 degrees C.)

Place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together. Add the coconut, almonds, and 1 cup of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture. 

Place the apple juice, peeled plantains, 1 cup of the raisins, carob, and vanilla in the container of a high speed blender.  Cover and run the blender at high speed until all the ingredients are thoroughly blended into a smooth "fudge" sauce. 

Add the plantain and carob mixture to the flour mixture and mix thoroughly with a stiff spatula or spoon.  If the cookie dough is too stiff, you may add a little more apple juice or water.  A soft dough will make flatter, smoother cookies.  A stiff dough will make irregular thick cookies like the ones shown in the photo.  (To test for dough stiffness, we stick a soup spoon upright into the dough.  If the dough is stiff enough, the spoon will remain upright.)

On a non-stick or lightly oiled baking sheet (the baking sheet can also be coated with a layer of quick oats to prevent sticking), place the cookie dough in twenty-four equal sized "mounds."  Smooth and shape each cookie with a spoon or spatula, as desired. 

Place the baking sheet in the preheated oven and bake at 350 degrees F. for 20 minutes.  Various ovens bake differently, so we suggest that you begin checking the cookies after 15 minutes of baking.  The cookies should be firm, but not hard.  Be careful not to over-bake.  When the plantain fudge cookies are baked, remove from the oven, cool, and enjoy. 

Ingredients Information

Almonds

Apple Juice

Carob Powder

Coconut, Unsweetened Flaked

Oats, Rolled

Plantain

Raisins, Thompson Seedless

Spelt

Wheat, Hard Red

Wheat, Hard White

Vanilla Extract

Utensils and Equipment Information

Bowls, Stainless Steel Mixing

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Spoon, Large Mixing

Vita-Mix

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!