I named these cookies “Forever” because they are so darn good that you will wish you were eating them…like… Forever. They also have ZERO junk in them…hopefully helping you look young forever too! There are no refined flours, no refined sugars, contain all organic ingredients and taste so freakin’ good! No one has them beat from a nutritional taste perspective.
Coconut oil is the star of these cookies. Coconut oil was deemed horrible for you and your heart years ago when scientists didn’t understand how this saturated fat worked in the body. Since then, they now understand that coconut oil is made up of “medium chain” fatty acids and contain lauric acid that actually prevent your body from absorbing the cholesterol from the fat and actually help improve cholesterol levels already in the body. These also play a huge role in improving your metabolism (i.e. weight loss!) by removing stress from the pancreas and promote better digestion by helping your gut fight bacteria and fungus.
Now – tell me – can butter do that?
These little babies are a creation that I made up several months ago trying to figure out the recipe for a vegan Earth Fare cookie that is made out of whole wheat flour. This cookie always calls my name at the end of my shopping trip. I think I have shopped there maybe twice without getting one. One of those times, they were out of them and the other was because I knew I had just baked these!
I’ve included the three different methods I like to enjoy Forever Cookies. My favorite is completely raw straight out of the freezer. The taste reminds me of a decadent chocolate chip cookie dough ice-creamishy sandwich….AMAZING.
- 1 ripe banana cup into small pieces
- 4 dates chopped
- 4 prunes chopped
- ¼ cup coconut oil melted
- 1 tsp vanilla
- 2 cups rolled oats
- ⅔ cups of nut meal (I like almonds and pecans – I smash them into meal by hand using my rolling pin)
- ½ cup of unsweetened coconut flakes
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 tsp aluminum free baking powder (if baking)
- 7 ounces good dark chocolate chopped into pieces or chips or dried unsweetended cherries
- If Baking:
- Preheat oven to 350 degrees
- In a blender – Combine banana, dates, prunes, coconut oil and vanilla and blend until smooth
- In a large bowl combine all other ingredients and mix so all components are equally distributed
- Pour blender mixture into dry ingredients and stir until batter is moist and mixed well
- Scoop dough using an ice cream scooper onto a parchment lined baking sheet.
- Alternatively, you can refrigerate the dough for 30 mins to make it harder and easier to make uniform cookies
- Bake cookies at 350 degrees for 12-15 mins
- Cool cookies on a rack for at least 5 mins before consuming – otherwise they will fall apart
- If Dehydrating:
- Follow steps 2-5 above
- Place cookies on dehydrator sheets
- Dehydrate at 105 degrees for approximately 12 hours
- If Eating Completely Raw:
- Follow steps above to make the dough
- Place dough in a large zip lock bag and press to form into a wide log – you may need two bags
- Place in freezer and enjoy slices of the cookie dough anytime!
Try to not be a cookie monster if you make these…
Be Forever Young,
Food Babe
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Vani brought these cookies for me last week. I enjoyed every bite until they were all gone!
Jasmine already calls me a cookie monster!
You sold me on these! I’m forwarding this link to her 
mmmmmmmm…..
I am excited for you to make them. Let me know how they turn out! Wish I had some right now
Just happened across your blog and thought that this recipe looks quite tasty! I’m allergic to tree nuts though – can you suggest a substitute or is it okay if I omit the nut meal entirely? Thanks!
You could use coconut flour or another kind of flour. The nut flour really helps bind the cookie dough together. You may need to substitute ground flaxseed mixed in with the flour too… or you could use flour and an egg… I’d be interested to hear if you try something different and how it turns out! Good Luck!
What can we sub for the nut mash? We are nut-free here and I’m excited to try this.
You could try a mixture of ground flaxseeds and/or tahini … If you try it – I want to know how they come out. Good Luck!
Just wondering what I could sub for the coconut oil and flakes? Coconut gives me indigestion for some reason. Thanks!
You could use organic butter and another type of nut or just leave out the flakes and add more oats. Good Luck!
Easy, healthy and delicious! We all loved these and I want to make them regularly. Thanks for all information on your site. I feel so blessed to have found your site! I thought we ate healthy before but we didn’t know about all these scary ingredients. We are all so much healthier now and I lost weight! Now I don’t buy the store bought cookies or granola bars for my kid, even though they are organic, because of “natural flavors” and canola oils. Yes, I’m spending more money on food, but will spend less of co-pays and medicine throughout our lives!
OMG, I have to comment on these AMAZING cookies!! I didn’t have Coconut oil so I used butter and it was fantastic!!! I can’t stop eating them
Allergies! What a pain….! I’d love to share this recipe with my daughter, but she is highly allergic to BANANAS…if that is left out is there something else to substitute, or…can we just leave this out?
Thanks!
Pumpkin or applesauce might work
What else can I substitute for the bananas? I am highly allergic to them?
Thank you
Maybe unsweetened apple sauce? That is a good sugar substitute, which is what a purpose of the bananas seems to be in this recipe, and it would have a similar consistency.
I’m making a nut free version right now. I used 1/3 c ground flax meal and 1/3 c whole wheat flour. The dough was pretty dry and hard to work with, but the baked cookie stayed together pretty well. Next time I’ll try adding a bit more banana and a bit more cocnut oil to make the dough easier to shape. These are really good….even my picky toddler liked them
We are dairy free, egg free, and tree nut free. I will be trying this with coconut flour and flaxseed. I cannot wait!
These didn’t hold together for me, not even a little bit. I followed the recipe (subbing carob chips for the cherries or chocolate pieces) but they were just a mess. A delicious mess, don’t get me wrong, but a mess all the same. I wonder if adding another banana would be okay? I’ll certainly experiment again. My toddler and I both loved the flavor, and I felt great giving these to both of us for a healthy, sweet treat.
Try refrigerating the dough before baking – that may work better for you next time!
AMAZING!!! Making my second batch now. How can I store these? Last time I made them, I stored them in an airtight container and they got soggy (but we ate em anyways!)
I add 1 tablespoon of almond butter and chop the oats up a bit in a food processor and they stick together much better.
Cady, I figured out the trick for making these stay together (second time around). Use a tablespoon and scoop mixture into spoon. Then press the spoon against the bowl. Using your fingers flattened, press your fingers or palm and flatten (smoosh) the batter and pack that good stuff in there really tight. I’ve noticed, like playdough, when you handle it, you can get it to stick. Then press your fingers into the spoon (on the) edge and slide it out into your palm. You get a nice little half moon cookie! It worked like a charm! I tried to refrigerate it the first time around, and it make it harder to handle. Good luck!
I’ll try this handling method next time, thanks, Maggie!
These are so AWESOME! It’s my new go-to for the “I feel like having somethin sweet” kick…
What can I use in place of the dates and prunes? Love your blog!!!
Thanks
I am so in love. I think you call these forever cookies because I will be making them on a weekly basis forever!
My 2.5 year old son loves the wet ingredients and will lick a spatula clean as many times as I will let him. I use dried figs – what’s available right now- so I double the wet ingredient recipe to get the right consistency. Thank you Food Babe!