Almond Flour Banana Cookies

Why you'll love these cookies:

This is a one bowl recipe! All you have to do is toss all the ingredients into one bowl and combine.

If you have one ripe banana, this is the perfect recipe to make!

These cookies have the texture of a slice of banana bread!

They are naturally gluten free and can easily be made dairy free, vegan or paleo friendly.

Ingredients:

• mashed spotty-brown ripe banana - Mashed very well.
• coconut sugar or cane sugar
• almond flour - Not almond meal.
• baking soda
• dark chocolate chips -  I love using Lily's Chocolate Chips because they contain no added sugar!
• flaky sea salt - optional

A complete list of ingredients, amounts and instructions is located on the recipe card below.

• First, preheat your oven.
• Place parchment paper on a cookie sheet.
• Set it aside.

• Add all the ingredients into a mixing bowl.
• Combine with a rubber spatula.
• The cookie dough will be sticky.

• Scoop and drop the dough onto the cookie sheet lined with parchment.
• Divide the dough to get 8 cookies.

• These do not spread as they bake.
• Use the palm of your hand to flatten the dough into disks.
• Wet your palm with a little warm water since the dough is sticky.
• Don't drench your hand in water though. You don't want to make the dough more wet.
• Gently press. No need to spread the dough out a lot. You just don't want puffed rounded cookies.

• Bake.
• Let them cool for 5 minutes on the cookie sheet.
• Add a sprinkle of flaky sea salt, if desired.
• Gently remove the cookies one by one with a spatula and transfer them to a cooling rack to cool completely.

Recipe pro-tips:

Use a spotty-brown banana opposed to yellow or green. The darker in color the banana is, the sweeter the cookies will be.

Mash the banana very well with a fork.

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Use almond flour opposed to almond meal.

Don't replace almond flour with another flour of choice. All flours have different textures.

These banana almond flour cookies are like banana bread in cookie form. Don't expect a traditional cookie texture.

Storage directions:

Since these cookies have a soft texture like banana bread, they cannot be stored at room temperature.

They become softer and softer as they sit because they are so moist.

I recommend storing any leftover cookies in the the freezer right away. They have a firm gooey and fudgy texture when enjoyed straight from the freezer - SO delicious!

More almond flour recipes:

• Almond Flour Blueberry Muffins
• Almond Flour Chocolate Cake
• Gluten Free Olive Oil Cake
• Almond Flour Oatmeal Cookies
• Gluten Free Cinnamon Sugar Donuts
• Pumpkin Protein Muffins