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Forever Cookies

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.

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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.

Food Babe's Forever Cookies

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins

Serves:  20


  • 1 ripe banana, peeled and sliced
  • 4 dates, chopped
  • 4 prunes, chopped
  • ¼ cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups rolled oats
  • ⅔ cup nut meal
  • ½ cup unsweetened coconut flakes
  • ½ fresh ground teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder (Aluminum free)
  • 7 ounces chocolate chunks


  1. If Baking:
  2. Preheat oven to 350° F.
  3. In a blender – Combine banana, dates, prunes, coconut oil and vanilla and blend until smooth.
  4. In a large bowl combine all other ingredients and mix so all components are equally distributed.
  5. Pour blender mixture into dry ingredients and stir until batter is moist and mixed well.
  6. Place dough in fridge or freezer for at least 15 minutes.
  7. Scoop dough using an ice cream scooper onto a parchment lined baking sheet.
  8. Alternatively, you can refrigerate the dough for 30 minutes to make it harder and easier to make uniform cookies.
  9. Bake cookies at 350° F for 12-15 minutes.
  10. Cool cookies on a rack for at least 5 minutes before consuming – otherwise they will fall apart.
  11. If Dehydrating:
  12. Follow steps 2-5 above.
  13. Place cookies on dehydrator sheets.
  14. Dehydrate at 105° F for approximately 12 hours.
  15. If Eating Completely Raw:
  16. Follow steps above to make the dough.
  17. Place dough in a large zip lock bag and press to form into a wide log – you may need two bags.
  18. Place in freezer and enjoy slices of the cookie dough anytime!


  • Makes approximately 20 cookies or 36 small cookies (if using a small ice cream scooper)
  • ***Please buy all organic ingredients if possible***
Blender full of non-refined natural sugars – bananas, dates, prunes are so sweet on their own – you don’t need an ounce of anything else!
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Whole ingredients make up the dry ingredients – No refined flours here.
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Once you mix wet & dry ingredients – you eat directly right out of the bowl. Seriously – this is the best cookie dough ever. Somehow the coconut in this combined with the dates and prunes mimic a “samoa” girl scout cookie.


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I made three batches – One with dried cherries, one with chocolate chips, and one batch dehydrated with chocolate chips. All of the versions turned out DELICIOUS. I kept trying to taste test the baked vs. dehydrated – For some reason the dehydrated ones tasted a little better – almost like they had more flavor… But it was SUPER subtle. The dehydrated ones were also crunchier than chewy like the baked versions. So this lead me to keep taste tasting until all the cookies were gone. True Story. I don’t think I can call a clear winner either.

These were the cherry batch – Can you see how huge the cherries were getting in the oven? – totally plumping up – YUM.
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Chocolate Chip Batch (my husband’s favorite!):


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Dehydrated Batch:
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Try to not be a cookie monster if you make these…and remember to share this recipe with friends and family, so they make you some! 

Be Forever Young,

Food Babe

P.S. Watch as I make these on Charlotte Today on WCNC – NBC News Channel 6.

A big thanks goes out to the Hosts Colleen Odegaard and Larry Sprinkle, Associate Producer Bob Carroll and Production Assistant Kellie Brown who all made the experience so much fun as usual.

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123 responses to “Forever Cookies

  1. 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!

    1. 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!

  2. What can we sub for the nut mash? We are nut-free here and I’m excited to try this.

    1. 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!

  3. Just wondering what I could sub for the coconut oil and flakes? Coconut gives me indigestion for some reason. Thanks!

    1. You could use organic butter and another type of nut or just leave out the flakes and add more oats. Good Luck!

  4. 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!

  5. 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

  6. 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?


      1. I make a batch of these delicious cookies every week. I omit the bananas, dates and prunes. I peel and dice 2 large organic apples and blend them with the coconut oil and vanilla. If I need more moisture in the batter, I add some organic apple sauce. I replace the coconut flakes with 1 full cup of unsweetened “shredded” coconut, 1 cup of chopped up pistachio or macadamia nuts and 1 cup of sliced almonds.
        These cookies are a huge hit with everyone! !

    1. 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.

  7. 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 🙂

  8. We are dairy free, egg free, and tree nut free. I will be trying this with coconut flour and flaxseed. I cannot wait!

  9. 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.

      1. 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!)

      2. I add 1 tablespoon of almond butter and chop the oats up a bit in a food processor and they stick together much better.

    1. 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!

  10. 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!

  11. These cookies are awesome! I made my first batch Saturday and am making another batch right now! My kids love them also!

  12. I’m about to make these and can’t wait to try them. We have an Earth Fare store here in Greenville, too. One of my favorite places to shop. It’s so cozy and comforting and everyone is so helpful. I wish it was a little closer to me but it’s worth the effort to go a little out of my way!

  13. When you say “good dark chocolate” do you mean 100% cacao or do you have any recommendations?

  14. Made these last night, I didn’t have prunes so I used 8 dates. It was a little dry so I added one egg. Other than that, I measured everything and followed the recipe exactly. They are DELICIOUS!! Can’t quit eating them. Love that they don’t have flour or sugar in them. They are even better the next day, but I keep them in the freezer so I won’t eat them all at once. Thank you so much for sharing the recipe!

    1. Use 7 oz chocolate or cherries and no do not leave out dates and figs. Good luck!

  15. I would like to try these. Trying to eat a heart healthy diet and this has some great ingredients. Do you know the nutritional stats on these like calories, grams of fat, etc.?


    1. Hi Linda – read Christina’s comment below for a great substitution.

  16. Since I am not a big fan of the banana taste, I searched until I found a good alternative. I substituted 1 cup of natural peanut butter for the banana. I also used 5 prunes, 5 dates. Because Food Babe does not supply nutritional info, I inputted the recipe I used into a recipe builder and got all the nutritional info I needed.

    These were the most delicious all-natural treats I have ever had!

  17. Thanks so much for this yummy recipe! I keep some in my freezer at all times – my kids have it for a snack several times a week… they think they are getting a treat and I know they are getting healthy protein and fats… it’s a win/win. I also add a little peanut butter or sun butter to really make them stick together.

  18. Is there any way to make these with a substitute for the bananas? I am very averse to them, one of the few foods I just cannot tolerate the smell or taste of. Would appreciate if there was a substitute for it so I can make these cookies!

  19. I had a question for you about the sugar content. You mention in the video it is without sugar. However isn’t there sugar in Bananas, dates and prunes? Still sugar just a different source, correct?

    1. I believe she’s referring to refined sugar when she says no sugar is used in this recipe. Sugar from fruits are natural and healthy.

      1. Thank you for the response Keri. I would agree with you on that one that it is a better alternative than refined sugars. Isn’t it true that the body only requires 2 to 3 tsp of sugar at any given time and is about 15 grams total? So I guess my curiosity spiked when she stated that there is no sugar. I get the better quality of sugar. However if the body only requires 2 -3 tsp of sugar does that not include all sugars? Since the body does not know the difference? Besides of course the fact of the toxins etc. and other facts of the toxic sugars. I have found from some very interesting Dr’s that share their research about their findings that Cancer feeds off from sugar (any form of sugar) and to reduce this amount in all forms of sugar even from fructose direct form the fruit keeps the “food” away from cancers. However with that said. I am down for eating these in moderation! Very excited actually 😉

  20. These are great! Curious if you have a suggestion for an alternative to the banana as sweetener……I love bananas, but the banana taste was a little strong. Thank you!

  21. My son is on a grain free diet….can you suggest something to substitute for the oats? Thank you for all you do!

  22. Everyone I make these for loves them! Hope it helps convince people that eating healthy can be tasty and easy.

  23. Just made your other cookie recipe the other day. They were great with the palm coconut sugar, etc. I added the nibs, yum. My kids loved them. Can’t wait to try this recipe. Thank you for all that you do!!

  24. “every ingredient in here is nourishing the body” !! Awesome job Vani!!! can’t wait to try these!

  25. I have two questions:
    1, What do you think of using coconut oil as a moisturizer for the face?
    2. Would you consider putting together a complete list of your “Food Babe Approved” products?
    Thanks so much…you’re awesome!!

    P.S. Can’t wait to bake some of these cookies!!

  26. I’ve been using spelt flour because it seemed like a healthy and organic option but I’ve noticed you never add it to any of your recipes. Is it actually unhealthy? Thanks

  27. Can I use the leftover almond paste from making my milk in the place of just crushing the almonds?

  28. Ah, yes, your FOREVER cookies will be the first ‘sweet’ treat that I make when my 90 Day Candida Detox ends…67 days to go and counting! Thanks for giving me something worth the wait, and drool! 😉

  29. honestly, these did not do it for me. followed the directions to bake as directed and eh, I could have passed. glad they work for others. though my 3 year old and i did have fun making them.

  30. i love the idea of making a healthy cookie, but it is remiss to say these are refined sugar free if you are using chocolate chips. almost all chocolate chips (even those high in cocoa content) have both sugar and soy lecithin in them… the soy is probably also GMO. 🙁

  31. Started making this recipe and realized you must have mean fresh prunes and dates, is this correct? Otherwise there was no way I was going to get enough liquid to mix with all these oats. Please let me know. I have never seen a fresh prune or date.

  32. Could you tell me the advantage of dehydrating afterwards? I don’t want to wait to eat them, but will follow directions if there is a compelling reason :-).

  33. Is it possible for these to be gluten free? I know I would use gluten-free oats. The only thing I’m not sure about is the baking powder. Do you think it will work without the baking powder? Or what can I substitute instead?

    1. BlissfulWriter:
      I found Rumford brand reduced sodium aluminum free non gmo gluten free baking powder at Publix. I haven’t made these treats yet, but I was happy to find the baking powder. Good luck!

  34. These cookies are delicious! I made them for family movie night and the kids (ok me too) gobbled them up. I would not leave out the chocolate chips, but if you want to cut back I chop mine up so they are mini and use half. Definitely give these a try, they are great!

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