Banana Almond Flour Cookies
These banana almond flour cookies are a delicious 3-ingredient treat, soft when baked, and get even softer the next day!
Servings: 10 cookies
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the banana with a fork until smooth.
- Add in the almond flour and cinnamon and mix until combined.
- Scoop out tablespoon-sized balls and flatten.
- Bake at 350 degrees F for 13-15 minutes, or until the edges are slightly brown. Allow the cookies to fully cool before serving.
Notes
- Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
- If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the almond flour.
- I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
- If your mixture is too wet to form into balls, stir in a little more almond flour, one tablespoon at a time until you reach the desired consistency.
- I like to add a few chocolate chips to the batter for myself! You can also add a drizzle of melted chocolate on top with some finely crushed almonds for added sweetness and crunch!
Nutrition
Calories: 89.85kcal | Carbohydrates: 5.74g | Protein: 3.1g | Fat: 6.97g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.13mg | Potassium: 42.67mg | Fiber: 1.84g | Sugar: 1.93g | Vitamin A: 7.85IU | Vitamin C: 1.03mg | Calcium: 30.99mg | Iron: 0.57mg