- 12
0/5
(0 Votes)
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
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.