EST. 2011
Oh my goodness, Matt and I tried these gluten-free banana bread cookies this past weekend and were blown away by how delicious they are! Such simple ingredients –– but insane flavor. I tweaked slightly, so I will include my version below. They are going to be a staple around here, so I had to make note of them. I hope you enjoy!
Ingredients
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1 1/4 cup overly ripe mashed bananas about 2-3 medium bananas
1 tablespoon maple syrup
1 teaspoon almond extract (my fave)
Instructions
Preheat oven to 350℉ and line a baking sheet with parchment paper. Add the almond flour, baking soda, sea salt, and cinnamon to a bowl and mix well. Mash the bananas with a fork and add them to the dry ingredients. Make sure to leave the bananas with a little texture, so not too mashed. Add the maple syrup and almond extract. Mix until ingredients are evenly incorporated. Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet. Gently flatten the cookies with a fork or back of a spoon and round out their edges. Bake for 26-30 minutes until the middles have set and aren’t wet. After the cookies come out of the oven, place them on a wire rack to cool. Let the cookies come to room temperature before eating. You can store in an airtight container in the fridge for up to 5 days (I LOVE them cold!). x
