BANANA ALMOND FLOUR VEGAN COOKIES

By Carine 

theconsciousplantkitchen.com

VEGAN

GLUTEN-FREE

INGREDIENTS

2 tablespoons Maple syrup

3/4 cup ripe bananas

2 tbsp melted coconut oil

2 3/4 cups Almond flour

Mash the Bananas

Peel, mash the bananas on a plate until it forms a puree with no lumps.

1

Pack the Bananas

Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then add it to a large mixing bowl.

2

Add Liquid Ingredients

In a large mixing bowl, stir mashed bananas, melted coconut oil, and maple syrup.

3

Add Almond Flour

Stir in almond flour and any optional flavoring like cinnamon or vanilla, or chopped nuts.

4

Stir Mixture

Stir with a spatula first. When it starts to be difficult to stir, knead the dough with your hands until the dough is consistent. It should be wet, soft, dense, and sticky.

5

Stir Mixture

Wash and dry your hands, and lightly oil them with coconut oil. Roll 1 tablespoon of dough between your hand to form a ball.

6

Make small balls

Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving 1 thumb space between each ball.

7

Flatten the Balls

Slightly oil your finger again and flatten the cookie.

8

Bake

Bake in an oven preheated to 350°F (180°C) for 15-20 minutes or until golden brown on top.

9

Cooldown

Cool on the baking sheet for 15 minutes before transfer to a cooling rack. The cookies are soft banana cookies and won't form up much.

10

Make Cashew Caramel

In a small mixing bowl, combine maple syrup and cashew butter (or tahini or peanut butter). If it's too difficult to stir, microwave for 20 seconds or bring in a non-stick saucepan over low heat until soft and well combined.

11

Make cashew caramel

Add 1 teaspoon of caramel on top of each cookie and a sprinkle of toasted chopped walnuts or pecan.

12

Enjoy!

Prep Time: 10 minutes Cooking Time: 18 minutes Makes: 16 Cookies Calories: 137 kcal per Cookie

13

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