• 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 on a plate until it forms a puree with no lumps.
• Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then add it to a large mixing bowl.
• In a large mixing bowl, stir mashed bananas, melted coconut oil, and maple syrup.
• Stir in almond flour and any optional flavoring like cinnamon or vanilla, or chopped nuts.
• 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.
• 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 15-20 minutes or until golden brown on top.
• 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.

Cashew caramel - optional

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

Storage

• Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.