Almond Flour Banana Cookies

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Almond Flour Banana Cookies // full recipe ↓

By @Theconsciousplantkitchen

Ingredients

2 ½ cups Almond Flour scoop, lightly packed, sweep
¾ cup Mashed Banana a bit less than 2 large peeled bananas
Optional
2 tablespoons Maple Syrup
2 tablespoons Melted Coconut Oil
½ teaspoon Cinnamon
1 teaspoon Vanilla Extract

Instructions
Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with coconut oil to avoid the cookies to stick. Set aside.
Peel, mash the bananas in a mixing bowl until it form a smooth puree with small lumps of bananas.
Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then return to the large mixing bowl.
If you choose to add the optional ingredients, stir them now. (note 5)
Stir in almond flour, with a spatula first. When it starts to be difficult to stir, knead the dough with your oiled hands until the dough is consistent. It should be wet, soft, dense, and sticky but easy to form balls.
Wash and dry your hands, and lightly oil them with coconut oil. Roll 1 tablespoon of dough between your hand to form a ball.
Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving 1 thumb space between each ball.
Slightly oil your finger again and flatten the cookie.
Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven, but you flatten the ball, and you don't want the cookies to touch each other.
Bake for 13-16 minutes or until slightly golden brown on the edges and bottom.
Cool on the baking sheet for 15 minutes before transfer to a cooling rack. The cookies are soft banana cookies and won't firm up much.