- 1 1/2 cups of gluten free rolled oats
- 2 ripe bananas (should be moderately brown)
- 1/3 cup of raisins
- 1/3 cup of almond butter
- 1 teaspoon of sweetener (optional)
Add all of your ingredients into a food processor. Blend until there are no banana chunks and until well-combined. Line 2 dehydrator trays with parchment paper. Spoon your mixture on and spread into the size and shape you would like. Remember to space the cookies out a little bit incase they run into each other. Put the trays into your dehydrator and set to 145℉ for about 1 hour and then 120℉ for the remaining time. The remaining time will be around 7 hours, depending on how wet your batter is. Take trays out and let cookies cool before serving. Enjoy!