Easy Banana Bread Cookies
Simple, quick, wholesome grain-free bites for your snacking pleasure! These come together quickly, and are wonderful with yogurt or a cup of coffee. Adapted from Joy the Baker.
Ingredients
- 1 1/2 cups (145g) almond flour
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- freshly grated nutmeg to taste (optional)
- 1/4 tsp baking soda
- 1 large egg
- 1 tsp ground flax seed ground chia likely works as well here
- 1 1/4 cup (375g) ripe banana
- 1 TB maple syrup
- 1/2 cup each chopped super dark chocolate and toasted chopped walnuts I used both and highly recommend!
Instructions
- Preheat oven to 350F. Line baking sheet with parchment and lightly oil with coconut oil, olive oil or baking spray (I used coconut oil).
- Whisk almond flour, sea salt, cinnamon, nutmeg and baking soda in a large bowl.
- Mash banana in a medium bowl. Whisk in the egg, ground flax and maple syrup.
- Add the banana mixture to the almond flour mixture, and fold a few times with a spatula. Add the chocolate and walnuts, and fold to combine, making sure no dry bits remain.
- Let the mixture sit for 5-10 minutes. This helps the ground flax absorb some moisture, thickening the batter just a touch.
- Scoop 2 TB of batter onto the baking sheet, spacing the mounds about 1.5" apart. You can bake in batches if desired or fit them all onto one pan (this is what I did - I scooped 16 total). I baked for 20-22 minutes (all on one pan). Note that you will likely bake a little less if baking in two batches, likely 16-18 minutes. Regardless, bake until cookies are puffed and golden brown.
- Allow cookies to cool for 5 minutes before transferring onto a cooling rack. Cool completely, then store in a container, with parchment separating layers of cookies to prevent sticking.
- Cookies will keep for up to 1 week in the fridge, but will take up some moisture as they are stored. Cookies can also be stored in the freezer, and enjoyed straight from here, or toss them into your lunch bag frozen - they will be thawed in time for a mid-morning snack!