These cookies were a hit with everyone who ate them and we will definitely be making them again. They are stocked full of good carbs such as dates and bananas, so they are great to eat about an hour before exercise. They are also jam packed with protein from the flax and pumpkin seeds. Combine that with the good carbs and you also have a great post workout snack too, or you can just have them as a cheeky dessert.

We decided to make these cookies raw because we love raw food. It’s always so full of flavour and the health benefits are enormous. For example when you cook food, you denature (destroy) the enzymes contained within that food, some of which are very beneficial to your health. Also with green vegetables, the vitamins and minerals contained within them tend to be water soluble, so if you cook them in water you will lose a lot of nutrition. (Personally I prefer to roast, dehydrate or eat all of my veg raw.)

Ingredients:

2 ripe bananas.

A large handful of pumpkin seeds, chopped coarsely.

200 grams of milled flax seed.

200 grams of shredded, unsweetened coconut.

8 dates, chopped and depitted. (We buy ours with the pits already removed.)

3/4 bottle of agave nectar

2 tsp. cinnamon

Method:

In a large bowl combine all the ingredients. We used a potato masher. Be patient with this because it can take a while to get to the right consistency. It was a workout making these cookies in the first place.

 

Make into cookie shapes and place on grease proof paper on a dehydrator tray. (If you don’t have a dehydrator you can now choose to bake for 15 minutes or you can eat them just as the dough.)

Dehydrate for approximately 15 hours if you want them to still be slightly soft and gooey inside.