Has anyone made Alissa's banana cookies?

[askcassyfirst]

I just prepared a batch of Alissa's Banana Macadamia cookies to go into the dehydrator...I substituted cashews since I had a ton, and basically made a batter, didn't really stir it like she said in the book, but did it in the food processer.

It tastes divine before dehydrating, almost too sweet since the banana was really ripe. Any thoughts on how these will come out? I just put them in the dehydrator to "cook" over night.

My hubby asked for sweet stuff, and I am not sure what to answer since he asked what the texture will be. Are they leathery & chewy or crunchy?

Thanks in advance.

Cassy:)

[Rawkinlocs]

I made a similar version of them a long time ago when I first got the book and didn't have a processor...just a blender. I didn't have mac nuts...so I had to do ALL walnuts. They turned out okay, but I'm sure had I had the mac nuts the right equipment to blend it better/smoother, they would have been even better!

I think with any cookie recipe, the texture depends on how long you dehydrate. If "T" likes them chewy, then make them a little thicker and don't dehydrate a really long time...just until the outside is kinda firm/crisp and the inside isn't "wet" but it's moist and soft. If he likes crunchy, then make then a little thinner/flatter and dehydrate longer until they are crunchy/crisp. Alissa said in the book that they are "fudgy" and they are come to think of it...so that's softer/chewier. But again, even so if you dehydrate them longer, they'll be crunchier.

[askcassyfirst]

Thank you! I was hoping for chewy & dense. You are right, I guess I missed the connection between fudgey and chewy. T will be happy. he prefers them this way. :)

Cassy:)

[greengirl]

They were the first raw dessert I ever made. They are very rich and fudgy! I made mine a little thicker and took them out of the dehydrator before they got crispy. :)