These 2 ingredients Almond Flour Banana Cookies are easy, healthy vegan banana bread cookies perfect for using lots of ripe bananas. Bonus, these banana cookies are also gluten-free, paleo, and grain-free.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/almond-flour-banana-cookies/
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.
Note 1: you can't use coconut flour instead of almond flour. If you use almond meal the batter will be darker and a bit dry, you may need to add more mashed banana.Note 2: Use ripe bananas for the best sweetness and avoid the sweetener.Note 3: any liquid sweetener can be added to boost the cookie's sweetness. It won't change the flour ratioNote 4: the oil adds a buttery taste to the cookies and crisps the edge. It's optional and it won't change the flour ratio. You can use melted plant-based butter or canolia oil instead of coconut oil Nutrition panel is for one cookie without the optional flavorings or topping.Note 5: adding the optional ingredients makes the batter a bit softer. If the batter is too wet, add more almond flour to dry out. It should be like playdoh and easy to roll into balls with grease, oiled hands.Storage: store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.