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3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}


  • Author: Camilla
  • Prep Time: 2 mins
  • Cook Time: 16 mins
  • Total Time: 18 mins
  • Yield: 10 cookies 1x

Description

Blissful almond & banana cookies, made with 3 ingredients: almond flour, bananas & baking powder (salt is optional). Sweet, tender and crispy at the edges, they are oil-free, Paleo & vegan.


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Ingredients

  • 1 cup blanched almond flour (not almond meal)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt (optional)
  • 1/3 cup very mashed, very ripe banana

Instructions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. In a small bowl, stir together the almond flour, baking powder and optional salt. Add the banana, stirring until completely blended.
  3. Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.
  4. Bake in the preheated oven for 13 to 16 minutes until golden brown at edges and centers of cookies feel firm to the touch. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

Banana Tips: In order for this recipe to work well, it is important to (1) use a very ripe banana to create the mash (softer, higher sugar content than less ripe bananas); and (2) very finely mash the banana with a fork so that it is almost liquid (see photo above).

Variation Ideas:

Simple Additions: Add 1 teaspoon of lime zest, vanilla extract or almond extract to dough, or 1/4 to 1/2 teaspoon of ground ginger, allspice or pumpkin pie spice.

Sugar Sparkle: Gently roll dough into 10 balls. Gently press top of each dough ball in a shallow dish of turbinado (raw) sugar.

Coconut: Gently roll dough into 10 balls, Gently press top of each dough ball in a shallow dish of finely chopped unsweetened flake coconut.

Peanut Butter Thumbprints: After scooping dough onto cookie sheet, make a shallow indentation in each dough mound and fill with about 1/4 teaspoon peanut butter before baking.

Cinnamon: dd 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract to the dough along with the banana.

Chocolate Chip: Add 2 tablespoons miniature semisweet chocolate chips to the dough. Alternatively, prepare dough as directed and press the chocolate chips into surfaces of scooped dough.

  • Category: Cookies, Dessert

Nutrition

  • Calories: 71
  • Sugar: 1.3 g
  • Sodium: 24.5 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 4.2 g
  • Fiber: 1.4 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg
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