These cookies are really delicious and they’re healthy! They’re a cross between an oatmeal raisin cookie and a peanut butter cookie. You can add in raisins and chocolate chips if you like, or leave them out if you don’t.
There’s no added sugar in these. The sweetness comes from the banana. I prefer to use unsweetened vanilla almond milk, and natural chunky peanut butter (no sugar added).
This recipe makes about 12 cookies, and you could totally eat all of them in one sitting with no guilt. Okay, with minimal guilt. Make these in advance and they are great for a quick breakfast to grab while running out the door.
This recipe is for raw fig bars. First, because I used to love Fig Newton’s as a kid (maybe because in my mind I thought they were healthy), and second because once I tried a raw fig bar from One Lucky Duck, my life changed. Just thinking about them gets my mouth watering, and they are 100x better than Fig Newtons. Since I can’t afford to buy case loads of those beautiful gems, I decided to figure out how to make them myself. The recipe below tastes almost exactly like the ones I’ve been buying, and the texture would probably be more similar if you ground the oats and almonds finer.
Do you need another reason (besides the fact that they taste heavenly) to make these? They are really simple, and only have a few (normal) ingredients. Okay, they might not be *normal* to everyone, but you could easily substitute things like almond meal for coconut flour if you needed to.
For this batch, I made them pretty sloppy because we were having our home weatherization audit guys come and explain our report to us, and I wanted to get them in the dehydrator before they got there. I’ve included notes in the instructions on how to assemble them to make them prettier.
Oh and in other really exciting (and related) news…we’re expecting a new addition to our family…I ordered a fig tree! Hopefully within the next 5-10 business days I’ll have a brand new baby organic Osborne Prolific to share with you all! =)