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PREP TIME:
5 Minutes

COOK TIME:
12 – 15 Minutes

TOTAL TIME:
20 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 10-12 Cookies

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Ingredients:

  • 1 Very Ripe Banana (it’s ok to use the brown parts)
  • 1 ½ Cups Super Fine Almond Flour (Note: may need 2 – 4 TBSP more)
  • Optional for Sweeter Cookie: 2 TBSP Monk Fruit Sugar (I used Swerve brand)
  • ½ Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Pinch of Fine Himalayan Sea Salt
  • Optional: 1 TBSP Dairy Free Mini Chocolate Chips (I used Enjoy Life Brand)

Note: This recipe makes 6 plain cookies and 6 chocolate chip cookies.

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a mini food processor, add the banana. Blend until completely smooth. No lumps!
  3. Add the 1 ½ cups almond flour, monk fruit sugar, vanilla, cinnamon, pinch of salt.
  4. Blend until combined. When touching dough, it should not be sticking to skin. If so, add more flour 1 TBSP at a time.
  5. Line cookie sheet with unbleached parchment paper. For the first 6 cookies, form into ball and flatten until about 3/8 inch thick.
  6. Optional: For the remaining dough, add 1 TBSP of mini chocolate chips. Then form into ball and flatten until about 3/8 inch thick.
  7. Bake 12-15 minutes – watch closely since all ovens slightly vary. Remove from oven when edges start to brown. Store in sealed container. If last more than 2 days, keep in fridge or freezer.
  8. Nut Free Modifications: In place of almond flour use the following: ½ Cup Coconut Flour | ½ Cup Cassava Flour | ½ cup White Rice Flour. 2-3 bananas for correct texture. Also recommend using regular sized food processor for these.

*Try and use all organic ingredients if possible.