Chewy Oat and Seed Breakfast Cookies
4.9(619 ratings)Ripe banana does double duty in these cookies, sweetening the dough and binding it so the seeds stay in place. They go into the dehydrator soft and come out with firm, slightly crackly rims and a tender middle, much like a baked oat cookie. Pile them on a round board with a cup of tea for a slow weekend breakfast.
- Hands-on
- 25 min
- Dehydrate
- 12 hr
- Total
- 12 hr 25 min
- Serves
- 8
- Level
- Moderate
Method
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Step 1: Pulse the sprouted oat groats in a food processor until broken into rough flakes with some flour, then tip them into a large mixing bowl.
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Step 2: Blend the bananas, dates, flaxseed, cinnamon and salt until completely smooth, then pour the puree over the oats and stir well to combine.
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Step 3: Fold in the sunflower seeds, pumpkin seeds, sesame seeds and raisins, then let the dough rest for ten minutes so the flax can thicken it.
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Step 4: Scoop heaped tablespoons onto lined dehydrator trays and flatten each into a round about 1/3 inch thick, neatening the edges with a damp finger.
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Step 5: Dehydrate at 115F for 6 hours, then peel the cookies off, move them to mesh screens and dry for another 6 hours until firm outside.
Same technique, different aisle
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