Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups blanched almond flour
  • 2 tablespoons golden flaxseed meal
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unrefined coconut sugar (add more if you like it sweeter)
  • 1/2 teaspoon baking soda
  • pinch fine himalayan salt
  • 1/2 to 3/4 cup banana
  • 1/4 cup coconut oil (melted)
  • 2 teaspoon vanilla extract
  • 1 egg (room temperature (omit for vegan))
  • 1/4 cup macadamia nuts (chopped)
  • 4 tablespoons semisweet mini chocolate chips (dairy/soy-free brand)

Instruction

  • In a large bowl, mix together the almond flour, flaxseed meal, cinnamon, coconut sugar, baking soda and salt.
  • Add the bananas, coconut oil, vanilla and egg to a food processor and process until the bananas are pureed and all ingredients are combined.
  • Add mixture to the bowl with the dry ingredients and gently mix to form a dough.
  • Stir in the chopped macadamia nuts and using a medium cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water.
  • Bake cookies in a preheated oven to 350°F for about 10-15 minutes or until the edges and bottom start to brown. You can also insert a toothpick into the center and if the toothpick comes out clean, the cookies are done. Let cookies cool on a wire rack.
  • Melt the chocolate chips in a double boiler.
  • Using a fork, dip the bottom of each cookie into the melted chocolate.
  • Set the cookies back onto the sheet with parchment paper and refrigerate until chocolate hardens.