▢ Maple Syrup ▢ Ripe Bananas ▢ Coconut Oil ▢ Almond Flour
Peel, mash the bananas on a plate until it forms a puree with no lumps.
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Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then add it to a large mixing bowl.
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In a large mixing bowl, stir mashed bananas, melted coconut oil, and maple syrup.
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Stir in almond flour and any optional flavoring like cinnamon or vanilla, or chopped nuts.
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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.
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Wash and dry your hands, and lightly oil them with coconut oil. Roll 1 tablespoon of dough between your hand to form a ball.
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Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving 1 thumb space between each ball.
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Slightly oil your finger again and flatten the cookie.
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Bake in an oven preheated to 350°F (180°C) for 15-20 minutes or until golden brown on top.
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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.
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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.
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Add 1 teaspoon of caramel on top of each cookie and a sprinkle of toasted chopped walnuts or pecan.
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Prep Time: 10 minutes Cooking Time: 18 minutes Makes: 16 Cookies Calories: 137 kcal per Cookie
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