Description
Moist, gluten-free cookies combining the warmth of banana bread with cookie convenience. Ripe bananas and maple syrup add natural sweetness, while almond flour keeps it low-carb. Perfect for snacking or gatherings.
Ingredients
2 cups almond flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 cup maple syrup
4 medium ripe bananas
1 egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 cup chocolate chips
1/2 cup chopped nuts
1 tsp vanilla extract (alcohol-free)
Instructions
Preheat oven to 350°F (175°C)
Line baking sheet with parchment paper
Mash bananas in a bowl, add maple syrup and egg/flax egg, and blend thoroughly
In a separate bowl, whisk almond flour, baking soda, sea salt, and cinnamon
Stir wet ingredients into dry mix until combined
Fold in chocolate chips and nuts
Use a cookie scoop to form 1.5 tsp-sized drops, spacing 2 inches apart
Bake 26-30 minutes until slightly golden
Cool 10 minutes before transferring
Notes
Use blanched almond flour for a finer texture
Flax egg makes the recipe vegan and alcohol-free
Use parchment paper for easy cleanup
Store in airtight containers for up to 3 days
Chop nuts finely to maintain softness
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 10mg