Banana almond cookies
Units
Temperature
Servings
Ingredients
- 2 very ripe spotted bananas, large, peeled and mashed, about 165 g rounded
- 280 g finely ground almond flour, packed, not coarse almond meal rounded
Method
Method
- Heat the oven to 180°C. Line a large baking sheet with parchment paper.
- Peel the bananas and mash them in a mixing bowl until smooth.
- Add the almond flour and mix with a fork until the dough is smooth and holds together.
- Roll about a tablespoon of dough between your palms to form each ball. Place the balls on the prepared baking sheet.
- Press each ball firmly with the back of a fork, then press again from the opposite direction to make a criss-cross pattern.
- Bake for 13 to 16 minutes, until the edges and bottoms are lightly golden.
- Let the cookies cool on the baking sheet for at least 15 minutes before moving them. They are soft straight out of the oven and need this time to firm up.
Notes
- Gluten-free, dairy-free, and vegan as written.
- This is not keto. Banana is both the sweetener and the binder.
- Use finely ground almond flour, not coarse almond meal. The grind decides the texture.
- Optional additions if you are not keeping it strictly two-ingredient: dark chocolate chips, cinnamon, vanilla, flaky salt, or chopped walnuts.
- Texture depends on banana ripeness, the almond flour grind, and the full cooling time. Spotted bananas, fine flour, and patience.