Banana Bread Cookies (gluten free, vegan) , By FoodHealth .
These easy vegan and paleo banana bread cookies are a delicious and healthy treat the whole family will enjoy. Their banana bread flavor is to die for!
Total time: 25 minutes
Servings: 6 Servings
• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• large pinch of salt
• 1/4 teaspoon cinnamon
• 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
• 1 tablespoon maple syrup
• Preheat the oven to 350℉ and line a baking sheet with parchment paper
• Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well
• Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)
• Add the maple syrup
• Mix until all the ingredients are evenly incorporated
• Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
• Gently flatten the cookies with a fork or back of a spoon.
• Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
• After the cookies come out of the oven, place them on a wire rack to cool
• Let the cookies come to room temperature before eating
• Store in an air tight container in the fridge for up to 5 days
These easy vegan and paleo banana bread cookies are a delicious and healthy treat the whole family will enjoy. Their banana bread flavor is to die for!
Total time: 25 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• large pinch of salt
• 1/4 teaspoon cinnamon
• 1 1/4 cup overly ripe mashed bananas about 4 medium bananas
• 1 tablespoon maple syrup
INSTRUCTIONS:
• Preheat the oven to 350℉ and line a baking sheet with parchment paper
• Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well
• Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)
• Add the maple syrup
• Mix until all the ingredients are evenly incorporated
• Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet
• Gently flatten the cookies with a fork or back of a spoon.
• Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
• After the cookies come out of the oven, place them on a wire rack to cool
• Let the cookies come to room temperature before eating
• Store in an air tight container in the fridge for up to 5 days
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