Three-Ingredient Cookies

By mdancause

Ingredients

• Optional:
• ripe bananas - 2
• almonds, pulsed in a food processor to a chunky almond meal - 1 cup (of the processed meal)
• coconut flour - 1 Tbsp
• ground cinnamon - a generous dash
• dark chocolate chips - a handful (about 1/4 cup)
• dried fruit (e.g. cherries, cranberries) - to taste

Details

Servings 12
Adapted from paleotable.com

Preparation

Step 1

Preheat oven to 350°F.

Mash bananas in a medium bowl. Add chunky almond meal and coconut flour and stir until you can form a dough that will hold together when scooped. Add optional ingredients, if desired.

NOTE: If your bananas are very ripe, you may need to add a little more coconut flour to absorb the added moisture.

Use a cookie scoop or spoon to scoop 12 cookies onto a parchment-lined baking sheet. Gently press down on the cookies with your fingers to flatten a little bit.

Bake for 15 minutes or until bottom of cookies are nicely toasted and the top is somewhat firm.

Store at room temperature in an airtight container for 2-3 days or freeze and thaw just before eating.