Coconut Flax Cookies – Dehydrated!

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I’ve been meaning to make sweet vegan treats in my dehydrator some time, and this recipe was a surprising success for a first – time trial.

So many people I’ve spoken to about these cookies say something to the effect of ‘I have a dehydrator, I just haven’t used it in years!’. They must all look the same: large, clunky, intimidating beasts that generally hide in dusty corners of basements because of a few reasons…too big, too heavy, and too mysterious. What the heck do I do with that big slug anyways??

Here’s a picture of my massive Excalibur Dehydrator. No modernizing going on here, that’s for sure.

In addition to making raw crackers with juice pulp and kale chips, you can also make energy bars, fruit leather, and cookies like these delicious ones made from a few simple ingredients. Maybe it’s time to dust off the basement monster, roll up your sleeves and get dehydrating!


2 ripe bananas

1/4 cup of pumpkin seeds, chopped loosely

1 cup of flax

1 1/4 cup of shredded, unsweetened coconut (feel free to go with a sweetened version, but try to find unsulphured)

8 dates, chopped and de-pitted

1/4 cup of agave

2 tsp cinnamon


In a large bowl, combine all ingredients except the cinnamon and agave. I used a potato masher, but a fork would do. Mash everything together, making sure the dates are somewhat evenly distributed. When you have a good blend, sprinkle the cinnamon and pour the agave evenly on top and mix through. Because many bananas are different sizes, I’ve included a picture for you to see the consistency.

If you find that your batter is not firm enough, just add more coconut (or flax) until you’ve reached something that will form like the example above.

Using about 1 1/2 tbsp of batter, roll each cookie into a ball, then press with your hands or a fork. Make sure they are a consistent thickness so they dry evenly throughout. Keep in mind you can make little mini cookies too!

Place on your dehydrator sheets, turn your heat to about 125degrees, and let them go for about five hours. I use loose estimates here because everyone will want different levels of crisp. Also, it’s definitely best to occupy as many of the sheets as possible to maximize the energy from the machine. I had little power bars on the rest of the sheets. More on those later. 🙂

These cookies are vegan, gluten free, high in fibre, relatively low on the glycemic index (compared to a conventional cookie for sure with WAY more nutrition) and use nearly all whole foods. Just FYI, agave has been under speculation lately for its processing and fructose content, but there is very little in this recipe, and we generally subscribe to all plant based things in moderation.

So good luck with your basement beast, and be sure to share your dehydrating stories in the comments below!

~ The Vegan Project



  1. Hi Jennifer,
    Is that flax seeds or meal? Would either work?

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