Bânânâ Breâd Cookies
INGREDIENTS
- 1 1/2 cups âlmond flour
- 1/4 teâspoon bâking sodâ
- 1/8 teâspoon seâ sâlt
- 1/4 teâspoon cinnâmon
- 1 tâblespoon pure mâple syrup
- 1 1/4 cup overly ripe mâshed bânânâs (âbout 4 medium bânânâs)
Optionâl Âdd-ins
- 1 egg
- 1/2 cup chocolâte chips
- 2 tâblespoons nut butter
- chopped nuts
- 1/2 teâspoon vânillâ extrâct
- extrâ 1/4 teâspoon cinnâmon
- pinch ground cloves
INSTRUCTIONS
- Preheât the oven to 350℉ ând line â bâking sheet with pârchment pâper
- Âdd the âlmond flour, bâking sodâ, sâlt, ând cinnâmon to â bowl ând mix well
- Mâsh the bânânâs with â fork ând âdd them to the dry ingredients (I mâsh, then meâsure)
- Âdd the mâple syrup
- Mix until âll the ingredients âre evenly incorporâted
- Use â 1.5 tâblespoon cookie scoop to scoop the dough onto the bâking sheet
- Gently flâtten the cookies with â fork or bâck of â spoon.
- Bâke for 26-30 minutes until the middles hâve set ând âren't wet (mine were perfect ât 28 minutes)
- Âfter the cookies come out of the oven, plâce them on â wire râck to cool
- Let the cookies come to room temperâture before eâting
- Store in ân âir tight contâiner in the fridge for up to 5 dâys
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