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Almond Banana Brittle Cookie Squares

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raw vegan gluten-free Almond Banana Brittle Cookie Squares

~ raw, vegan, gluten-free ~

The aroma of the Almond Banana Brittle Bars drying in the dehydrator is equivalent to baking chocolate chip cookies in the oven!

One of two things almost happened… I would pitch a tent in my pantry to camp out below the dehydrator, or I was going to bring the machine into my bedroom.  It was just heavenly. One thing I noticed when I had switched to a high raw diet was that my sense of smell developed, and trust me, this bar caused my nose to go into hyperdrive mode!

When I created this bar, I used up my almonds that I had already soaked and dehydrated.  If you are running a bit short of time and want to shave off a little time on this recipe, you can soak the almonds overnight.  The next day, drain and rinse them thoroughly.  You can use them this way in the recipe.

BUT I want to encourage you to use soaked and dehydrated almonds.  The reason is that this process changes the nature of the almond.  It gives it a lighter and crunchier texture, which works perfectly with this recipe.

If you are not in the habit of soaking and dehydrating the nuts, I encourage you to try it. Just make your nut purchase, bring them home, and immediately throw them in a bowl to soak.  Then dehydrate and store the nuts in a glass jar.  That way, they are ready to go when needed, and if you ever need a quick snack, they will be so much easier on your digestive system.

These bars are firm, crispy, and chewy all in one.  My husband loved the ones with chocolate the most, but then he does love chocolate.  The combination of almonds, bananas, and chocolate created a beautiful medley of flavors.

Bob and I bantered back and forth a bit as to what to call them… bars? Cookies?  He thought they were too thin to be bars, and well, I didn’t think the square shape reminded me of a cookie.   We playfully duked it out… we met in the middle… Almond Banana Brittle Cookie Squares.  LOL,  He walked away, smiling as he went to eat another one.  :)  So call them bars, call them cookies, call I’ll want one when you make them.

Raw Gluten-Free Almond Banana Brittle Cookie Squares on Leather BagIngredients:

yields 10 cups batter ( 72 2×2″ squares)

Wet Ingredients:

Dry Ingredients:


  1. In a medium-sized bowl, combine the hot water, dried bananas, and dates.  Allow them to soak while you work on the rest of the recipe.
  2. In a food processor, fitted with the “S” blade, process the almonds to small-medium sized bits — place in a large bowl.
  3. Add coconut, oats, cinnamon, cacao nibs.  Toss together with hands.
  4. Back in the food processor, place the soaked banana, dates, along with the soak water.  Blend until creamy.  Pour over the dry ingredients and mix well with your hands.
  5. Place 5 cups of batter on each tray (I use the Excalibur)  Spread with your hands and press down firmly and evenly.
    • Score the batter into desired shapes and sizes.
    • Sprinkle 1/2 a cup of cacao nibs on each tray and gently pat them into the batter.
    • If you want to use raw chocolate chips… be warned that they will melt during the drying of the bars so that I would advise against it.
  6. Dehydrate at 145 degrees (F) for 1 hour, reduce to 115 degrees (F) and continue drying for 20-24 hours or until dry.
  7. Once cooled, store in airtight containers on the counter for up to 7 days, fridge 2 weeks, or freezer for a month.  Could last longer this each way, but we just eat them too quickly to find out actually.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however, honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

I did one tray with chocolate and one without just for variety.

Raw Gluten-Free Almond Banana Brittle Cookie Squares with two variation on Dehydrator Tray

Raw Gluten-Free Almond Banana Brittle Cookie Squares Dehydrator Tray

Raw Gluten-Free Almond Banana Brittle Cookie Squares with chocolota Dehydrator Tray

Raw Gluten-Free Almond Banana Brittle Cookie Square Packages on Leather Bag

For a packaging idea, I made up these treat bags with both types of bars.  One with the chocolate
and one without.  I alternated them, stacking them with a square of wax paper in between.
I then pushed the bars to the left side of the bag, and in the empty space, I filled it with
banana chips.  Since the bars are made with bananas as one of the main ingredients, I thought it was appropriate.

30 thoughts on “Almond Banana Brittle Cookie Squares

  1. Tina says:

    Hi AmieSue, this looks wounderful. I also like the others you have with dried bananas. My question is can I use fresh or frozen bananas? I don’t have dried, but I do have frozen. Tina

    • amie-sue says:

      Tina, I haven’t used frozen bananas before in a recipe like this. I am sure it would be fine, though they would bring more moisture so you may need to add a bit more flax meal. You will have to experiment. :) Merry Christmas, amie sue

  2. Lesley says:

    Are the banana chips simply slices of banana that have been dehydrated and then rehydrated? Do these bars ever need refrigeration after they’re made? I’ve made protein bars that weren’t baked or dehydrated, but they get moldy if no kept cold. Can’t wait t try these.
    Thank you.

    • amie-sue says:

      Yes, I started the recipe with dehydrated bananas and rehydrated them a bit. These bars should be ok on the counter for several days… so far mine are and Bob and have been nibbling on them daily. To expand the shelf life, you can always store them in the fridge or freezer. Merry Christmas, amie sue

  3. Suzette says:

    Your recipes look amazing. I also love the care you take in presenting them in the photos. Always exquisitely enticing!
    I eat a high raw diet and I stay away from sugars of all kinds, even fruit sugars. So I have a hard time finding filler ingredients for the volume, bulk & stickiness that dates,
    banana & syrups offer most dessert recipes. My sweetener of choice is stevia. I use liquid drops & powdered as well as the crushed dried stevia leaf. So I feel so limited :( Can you help???

    • amie-sue says:

      Hello Suzette….

      I understand the situation about any and all sugars. You are right in saying that the different fruits are used for different flavors and textures which are needed for certain recipes. I use Stevia myself but it simply can’t replace everything. Are you asking me directly about this recipe or just in general? In this recipe, the main flavor and reason for this recipe is for the bananas. As far as recipes in general, it will depend on each and every one. If you have other recipes that you want to try let me know and I will try to help. amie sue

  4. Magi says:

    Secado en horno 20 á 24 horas 115 grados horno normal? Gracias!

    • amie-sue says:

      Google translates…”Drying in oven 20 to 24 hours normal oven 115 degrees? Thank you!” Are you asking me if you dry this in a normal oven at that temp? If so… I doubt your oven gets low in temperature. Do you have a dehydrator? That is what I use for my recipes. amie sue

  5. Amyah says:

    Question… after you soak the almonds and before drying them… do you take their skinn off or is it not important at this point? There is a school of thought taht says that the brown skin in not good for the intestines… but… I’m not sure.

    Your thought????

    Thank you.. just found your site! Very nice. Now returning to see more of your pages :D

    • amie-sue says:

      Good afternoon Amyah,

      If you have a hard time digesting nuts, you can pop this skins off. I too have read that sometimes the skins of almonds can cause irritation. It is necessary though. It’s up to you at this point. For my own consumption, I remove the skins but my digestion is sensitive. If you want to remove them, here is a post that I did on how to, https://nouveauraw.com/raw-techniques/skinned-almonds/.

      I am thankful to have you here and I hope you find a lot of inspiration here! Have a wonderful evening, amie sue

  6. Catherine says:

    I messed up a bit on this recipe but it STILL turned out unbelievably delicious & more like a cookie. I was out of almonds so I used pecans and walnuts instead….I also processed the nuts to a finer texture & used my vitamix to make a creamy sauce out of the rehydrated banana chips, dates, and soak water. Wow, unbelievable. We can not stop eating them!!!

    • amie-sue says:

      lol Catherine… it doesn’t sound like you messed up at all! :) Isn’t that just the beauty of raw really? Thank you for sharing. Your making me hungry. hehe Many blessings and don’t get a tummy ache from eating to many at one time. :) amie sue

  7. Barbara says:

    A request from a friend to provide a healthy muesli bar for her young children , who were only used to a wrap ,sugar infested concoction , lead me to your website. As someone who will not compromise on good nutrition, I prepared the children your almond banana brittle cookies. A little nervous at presenting the most harshest of critics, a 6 year old who declared my apple pineapple juice as ” disgusting” , these were an instant hit. I was worried that, too their trained palettes , the cookies would not be sweet enough. But, no worries , they are all gone. Thank you for all you do for the raw food world.

    • amie-sue says:

      That is sooooooo wonderful!! When I get the approval from a 6 yr old critic, I am in heaven! You made my day Barbara! Thank you so much for taking the time to share that with me. Wheeeee! *dances in the kitchen* Many blessings, amie sue

  8. Rachel says:

    question: I was wondering how do you figure out the amount of calories your intaking?? I’m trying to do the “raw food diet” for health reasons but also need to be causious of calories! Ideas on how I can figure this out? I’d appreciate any advice, Thank you!

    • amie-sue says:

      Hi Rachel,
      I don’t count calories. There are some great programs on line that allow you to plug in ingredients from a recipe and it will tally up the nutrients for it. Google “recipe calculator”. Have a great day, amie sue

  9. Cheynne says:

    Hello, me again! I am finding recipes I can make to bring along with me on a trip to Europe so I can have SOME control over my food options! I really don’t enjoy the taste of banana (I know- inconvenient for a raw foodie….) Is there something else I might use instead? Thanks again.

    • amie-sue says:

      Hi Cheynne, I would look for another recipe all together if banana isn’t your thing. :) I hope you enjoy your trip to Europe! I hope to visit there one day. :) amie sue

  10. kyrie says:

    hi is there such a thing as gluten-free rolled oats? Beautifully presented site.regards kyrie.

  11. Susie says:

    Best wishes for another year of creative success.
    I love Nouveau Raw. You surely get my vote!
    Wanted to let you know I made these bars last week. (Trying to try new recipes, not just dreaming that I will make them.) These bars turned out delicious. Perfect to pack in my purse for those times when it will be some before I can eat.
    I wanted make half chocolate however didn’t have any nibs on hand. (sad, I know) I did get the ingredients to make your raw chocolate chips. (not made them yet). Wanted to know if I could use them on this recipe? Also in step 3 of the recipe I added the coconut flakes at this time. Is that correct? I did add chia seeds to this recipe with a little extra water. Is it better to soak the chia sees first then add?
    I made these on a round dehydrator so I couldn’t package them as beautiful as you did. You amaze me with your creative packaging and label ideas. Some day I hope to be a lucky owner of an excalibur.
    I have been lurking for over a year on your site and just wanted to know that I appreciate all that you do for us. Thank You Susie

    • amie-sue says:

      Hello Susie,

      Thank you so much for the sweet wishes. I wish the best for you and your loved ones as well. :) I appreciate your vote but more so that you are enjoying my site. I hope that it brings you much inspiration! Thank you for leaving a comment. You mentioned that you have been visiting my site over the past year and I just wanted you to know that it means a lot to finally hear from you. :)

      Regarding your questions:

      Q ~ I did get the ingredients to make your raw chocolate chips. (not made them yet). Wanted to know if I could use them on this recipe?
      A ~ Yes indeed, you can use them in this recipe. :) I love piping out all those little morsels. I hope you enjoy the process.

      Q ~ Also in step 3 of the recipe I added the coconut flakes at this time. Is that correct?
      A ~ Yes, perfect place to slide those in. I adjusted the recipe just in case others question that too. Thanks for pointing that out.

      Q ~ I did add chia seeds to this recipe with a little extra water. Is it better to soak the chia sees first then add?
      A ~ Chia seeds don’t require water to make them digestible like flax seeds. So if there is plenty of liquid in a recipe and you don’t want to add more, you don’t have to when adding the chai. With flax, yes. Great addition in adding those healthy omega 3’s!

      If you have Craigslist where you live, that can be a great place to keep an eye out for a used Excalibur. I have bought 2 through them for friends and family. I paid a fraction of the price and they were literally brand new. Keep playing in the kitchen. Your creative bug will blossom. :) amie sue

  12. Si says:

    Where do you get these beautiful tags and stickers!?!?! They are adorable! <3

    • amie-sue says:

      Hello Si,

      I make them myself. I have a printshop program on my Mac, then I print them out after desiring them on different types of paper or sticker blanks. Thank you for your sweet words. :) amie sue

  13. preeti says:

    Hi Amie Sue

    Besides everything else that I love about your blog…I also love the font used for your food label…eg the one used in the top images. Which font is this?

    • amie-sue says:

      Hello Preeti,

      Thank you. At this point I am not sure what font that I used. That recipe is from Dec. 2012. Right now my laptop is off at Apple for a “Spa” treatment. hehe Therefor I don’t have access to my font program. Once it gets back I will see if I can figure it out. If you don’t hear from me within a weeks time, please message me again, just so I don’t forget. :)

      Blessings, amie sue

  14. ioana says:

    Dear Amie Sue,

    I see no flax meal on the ingredients, but it appears on the preparation process.
    Could you please advise?
    Thanks a lot,

  15. bob says:

    One of my favorites, for sure.

  16. bob says:

    testing comments :) bob

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