Ali’s Sacred (Yum-Yum) Monkey Cookies
RECIPE CONTEST WINNER!
-2 cups almonds blended to almond flour
-1/4 cup or 3 tablespoons maple syrup (or whatever amount/sweetener you prefer)
-1/2 bag of Sunsweet vegan carob chips
-3 big mashed bananas (ready to peel, but not brown-ripe)
-dash of vanilla extract
Mush the bananas in a large mixing bowl.
Mix in the maple syrup and the dash of vanilla extract. Combine this with the 2 cups of fresh almond flour.
Mix in 1/2 (+) bag of Sunsweet vegan carob chips. The mixture should be moist, but shouldn’t be runny.
Place spoonfuls of mix onto dehydrator trays lined with teflex sheets. Flatten to about 1/2 inch tall, round “cookie shape.”
Dehydrate at 100 F for about 8-12 hours* or until the cookies can be peeled off the sheets and maintain their form. They will be moist and gooey and are super yummy straight out of the dehydrator.
Store in the fridge.
*It may take less time with an Excalibur dehydrator. I have a Nesco and it takes 10-12 hours.
