Ingredients
The following ingredients have 4 Servings
- 1 large (approx 144 grams without peel) overripe banana (mashed to a puree consistency)
- 1 1/2 cups (approx 134 grams) superfine blanched almond flour
Instruction
- Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
- In a medium bowl, add banana and mash thoroughly with a spoon until it turns into a puree consistency with no chunks of banana left. Stir in almond flour until thoroughly combined and a dough forms. The dough should feel wet but not too sticky. If you touch it with your finger, the dough should not stick to it. If your dough is too sticky, you can add a little more almond flour.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough and place onto prepared baking sheet, spacing the dough balls 2 inches apart. Use the back of a spoon or the palm of your hand to press down gently on the dough balls until they form round disks about 3/8 inch thick.
- Place cookies into oven and bake about 15-25 minutes or until the edges are golden brown. The surface of the cookies should also be slightly firm. Let cookies cool on baking sheet before removing. Cookies will be initially crispy on the outside and soft on the inside if eaten within a few hours after they are baked. After that, they will be soft and cakey all over. The cookies will be sweeter and have a stronger banana flavor the next day, similar to banana bread.
