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!
- 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.