Almond Flour Banana Bread Cookies ❤🍪

Almond Flour Banana Bread Cookies 

Gluten, dairy, and refined sugar free snacking cookies. Sweetened with banana, studded with dark chocolate and walnuts, they’re a perfect little banana bread bite! 

Makes 18 cookies

Ingredients: 

• 1 1/2 cup (145 grams) almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 teaspoons flax seed meal (optional)
• 1 large egg
• 1 tablespoon maple syrup, honey, or monk fruit sugar
• 1/2 teaspoon vanilla extract
• 1 1/4 cup (about 375 grams) lightly mashed banana
• 2/3 cup (about 100 grams) coarsely chopped walnuts (optional)
• 2/3 cup (about 108 grams) chocolate chips (optional)

Instructions: 

• Place a rack in the upper third of the oven and preheat oven o 350 degrees F. Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray (or spread very lightly with coconut oil, whatever you prefer).
• In a medium bowl whisk together almond flour, baking soda, salt, cinnamon, ginger and flax seed meal (if using).
• In a small bowl or a large liquid measuring cup whisk together egg, maple (or your chosen sweetener) vanilla, and mashed banana.
• Add the wet ingredients all at once to the dry and stir until well combined. Stir in the walnuts and chocolate, if using.
• Spoon cookie batter by the two tablespoonful onto the prepared baking sheet. Bake for 16-20 minutes (longer than traditional cookies because there’s so much moisture), until lightly puffed and golden brown. Keep an eye on them past 16 minutes of baking.
• Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Repeat with the remaining batter.
• Enjoy cookies warm and store in an airtight container in the refrigerator for a week or so. These cookies are actually super delicious cold from the fridge.

Notes:

• Serving size: 1 cookie

Macros:

• Calories: 101cal | Net Carbs: 5g | Protein: 3g | Fat: 8g 
• Source: Joy the Baker. com