These cookies are sweetened with banana and dried fruit. Loaded with nuts and seeds, these cookies are satisfying and filling helping you feel energized through the entire day. A healthy food for when on the trail, for a quick breakfast, satisfying snack or to support additional calorie needs during breast feeding and pregnancy. Yields 24 cookies.
1/2 c. nut milk, warmed slightly
1 medium banana, mashed into nut milk
1/2 c. almond butter
1 and 1/2 c. coconut flakes
1 T. flax seeds
1 T. chia seeds
1 T. hemp seeds
3/4 c. chopped nuts and seeds (Brazil, walnut, pumpkin, or almond)
1/4 c. dried apricots, chopped into raisin-size pieces
1/4 c. raisins
1/4 c. dark chocolate chips
1/4 c. arrowroot flour
1/2 tsp. sea salt
dash of cinnamon
Line a sheet pan with parchment paper. Preheat oven to 350 F. In a medium sauce pan, warm milk over low heat. Place banana in pan and with a potato masher, mash until smooth. Add stevia, sea salt, almond butter and mix well. Add in remaining ingredients and stir until everything is combined. Drop by heaping teaspoonful onto parchment making 24 cookies. Bake at 350 F for 20 minutes. Let cool slightly before moving to a cooling rack to cool completely. Store in refrigerator for a week.