Banana Oatmeal Raisin Cookies

I just love desserts that you can have any time of the day.  I never feel guilty about eating these simple, gluten-free, delicious pleasures....NEVER!  Today my daughter said, "Mommy, come play with me."  My response was, "Sure.  I would love to play with you.  What would you like to do....play a game or make some cookies together?"  Her immediate response was, "Make some COOKIES!"  My heart couldn't have been happier.  Why?  Because I was spending quality time with my daughter AND having the opportunity to teach her about healthy eating while she interacted with me to make the food.  At this age, that's what it's all about - letting them participate in preparation of food while building the foundation for a healthier lifestyle from now into adulthood. 

We got all the ingredients out and put it on the table.  She started by peeling the bananas and putting them in the Vita-Mix along with pitted Medjool dates (but I had to pit them because heaven forbid SHE get her fingers sticky.  Oy-vey!  Then came the cashews and my words to her were, "Cashews have protein in them."  She paused and said, "Protein is healthy for us.  Bananas and dates are healthy, too."  I responded with, "Yes!  Everything we are putting into these cookies is healthy!"  She paused.  Her mind was wrapping itself around these words and THEN came the "aha" moment.  "Then we can eat these cookies for breakfast, lunch AND dinner!"  My thoughts exactly!  ;)  Enjoy!

Banana-Oatmeal Raisin Cookies

Dough:
2 medium bananas
4 medjool dates (pitted)
2 tbsp. raw honey
1/2 tsp coconut oil (extra virgin/cold pressed)
1/3 cup raw cashews
1/2 plus 1/4 tsp sea salt
1/4 tsp. organic vanilla extract
1/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice

Place all of these ingredients in a blender and blend until smooth and creamy.  In a bowl mix 2 cups gluten free raw rolled oats and 1/2 cup raisins.  Pour dough over oats and raisins and mix until combined.  Form your cookies with a spoon and a scoop to place onto dehydrator trays.  Press down gently to make them a little flatter.  Dehydrate 2 hours on 110 degrees.  Flip cookies over and dehydrate another 2 hours.