DEHYDRATED OATMEAL COOKIES RECIPES

Steps:

• In a large bowl mash the bananas using a potato masher or a large fork. Mix in the applesauce. Add the cinnamon, cardamom, nutmeg and vanilla powder or vanilla extract. Stir until well incorporated. Add the quinoa flakes, quick cooking steel cut oats, old fashioned oats and ground flaxseed meal. Stir until well combined.
• Cover the dehydrating trays with teflex sheets. Using a small or medium size cookie scoop, portion out dough onto prepared trays. Using a small rubber spatula flatten the scoops into cookie shapes being careful not to make them too thin as they will shrink in the dehydrator. See Video for a visual.
• If wanting to make granola spread some of the dough out onto the prepared tray being careful not to make it too thin as it will shrink in the dehydrator. See Video for a visual.
• Place trays in dehydrator according to manufactors instructions for your brand of dehydrator. Set temperature to 155 degrees and set time for 4 hours. Check at 4 hours to see if they are getting dryer and if they can easily be turned over and are not sticking to the teflex sheets then it is time to remove them from the teflex sheets and put them directly on the dehydrator trays. Put back in the dehydrator and set the temperature for 155 degrees and how much longer is going to depend on how moist they still are. Set the timer for 2-3 hours and check them at that time to see if they need to go longer. I usually take one and break it in half to check for doneness. I want them to be dry all the way through. If it's not dry all the way through put them back in for an hour and check again until they are completely dry.
• When they are completely dehydrated remove and let the cookies cool before placing in containers with sealed lids. Break up the granola into pieces before putting it into containers for storage. Enjoy!
• Notes

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.