Gluten, dairy, and refined sugar free snacking cookies. Sweetened with banana, studded with dark chocolate and walnuts, they’re a perfect little banana bread bite!
Author:Joy the Baker
Prep Time:20 minutes
Cook Time:16 minutes
Total Time:36 minutes
Yield:about 18 cookies 1x
1 1/2 cup (145 grams) almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 teaspoons flax seed meal (optional)
1 large egg
1 tablespoon maple syrup, honey, or monk fruit sugar
1/2 teaspoon vanilla extract
1 1/4 cup (about 375 grams) lightly mashed banana
2/3 cup (about 100 grams) coarsely chopped walnuts (optional)
2/3 cup (about 108 grams) chocolate chips (optional)
Place a rack in the upper third of the oven and preheat oven o 350 degrees F. Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray (or spread very lightly with coconut oil, whatever you prefer).
In a medium bowl whisk together almond flour, baking soda, salt, cinnamon, ginger and flax seed meal (if using).
In a small bowl or a large liquid measuring cup whisk together egg, maple (or your chosen sweetener) vanilla, and mashed banana.
Add the wet ingredients all at once to the dry and stir until well combined. Stir in the walnuts and chocolate, if using.
Spoon cookie batter by the two tablespoonful onto the prepared baking sheet. Bake for 16-20 minutes (longer than traditional cookies because there’s so much moisture), until lightly puffed and golden brown. Keep an eye on them past 16 minutes of baking.
Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Repeat with the remaining batter.
Enjoy cookies warm and store in an airtight container in the refrigerator for a week or so. These cookies are actually super delicious cold from the fridge.