Now that JJ is taking longer naps, I am rediscovering my love of healthy cooking and baking.
My husband gave these healthy banana almond flour cookies a 10/10. Because these were made with only healthy ingredients, we gobbled them up, guilt free.
These cookies are WAY better when you eat them fresh out of the oven, so make sure to bake them when you are in the mood for a snack.
Ingredients for the cookies
2 and 1/2 cups almond flour (costco has the best deals!)
3/4 cup mashed ripe bananas
2 tablespoons melted coconut oil
2 tablespoons maple syrup
Ingredients for the caramel drizzle
2 tablespoons almond butter
1 tablespoon maple syrup
Sea salt
Instructions for the cookies
Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Peel, mash the bananas on a plate until it forms a puree with no lumps.
Add the mashed banana to a large mixing bowl along with the melted coconut oil and maple syrup. Mix until blended.
Mix in the almond flour. The dough 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 ball on the baking sheet, leaving 1/2 inch between each ball. (They won’t expand in the oven so just make sure they aren’t touching).
Flatten the cookie using your finger or the back of a spoon.
Repeat until you have formed between 16-20 balls.
Bake for 20 minutes or until golden brown.
Instructions for the caramel drizzle
In a small saucepan, combine maple syrup and almond butter. Stir over low heat until soft and well combined.
Add 1 teaspoon of caramel on top of each cookie and a sprinkle of sea salt.
Best enjoyed warm out of the oven! Additional cookies can be stored in an airtight container in the fridge for up to 4 days.
Recipe adapted from theconsciousplantkitchen.com