Trail Mix Cookies (a.k.a. 'Dessert Balls')
These incredibly rich and tasty cookies are great for snacks and even deserts. They are strictly vegan. As always, if at all possible use organic ingredients. The rolled oats should be the large flake kind that take a fair bit of time to cook (not instant rolled oats!) There is lots of room for individual adjustment to personal tastes. The add-ons can be almost anything you might want to add for a cookie, including chopped nuts or chocolate. The honey and olive oil are completely optional (I seldom use them). My step mother insists they are so sweet and tasty that they should be called 'dessert balls'. Children delight in making these (and licking their fingers after rolling the balls) as well as eating them. One of the great characteristics that I discovered is that they are much better for curing an upset stomach than antacid pills!
- 3 bananas preferably ripe
- 2 cups old fashioned rolled oats
- 4 oz. apple sauce
- 1/2 cup dried dates or figs, chopped
- 1/2 cup raisins
- 1/2 cup add -ons (dried cranberries, or other chopped dried fruit)
Omega 3 Ingredients (optional, important for vegans)
- 1 tbsp milled flax seeds
- 1/4 cup crushed walnuts
- 1 tbsp honey or to taste
- 1 tbsp extra virgin olive oil
- 1/2 tsp cinammon or to taste - preferably from Ceylon (Sri Lanka)
- Pre-heat oven to 325 degrees. Assemble your ingredients
- Use a fork or potato masher to mash the bananas to a liquid like consistency.
- Combine the bananas with all the other ingredients in a mixing bowl and thoroughly mix ingredients in a mixing bowl. Let sit for 15 minutes. While the mixture is sitting, prepare a baking pan
- Scoop a large spoonful of the mixture from the bowl and roll into a ball with your hands, or alternatively use a cookie scoop.
- There is enough mixture for about 24 to 30 balls of about one inch diameter. Place these balls on the baking dish.
- Put in oven and bake for 25 minutes. If you prefer them a bit crunchier bake for additional 5 minutes.
- Cool completely and then store in cookie jar or, for longer term storage, in your freezer.
The mixture should be of a consistency that allows the balls to be formed fairly easily and to retain their shape. If the mixture is too dry add more banana (especially if you have used small bananas) or applesauce. If the mixture is too moist add some more rolled oats. I'm not sure how long they can be stored in a cookie jar without spoiling -- they never last that long! This recipe is adapted from a Morsels Minus (http://morselsminus.wordpress.com) recipe for No Sugar Vegan Trail Cookies.