3 Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}

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So good and SO easy! Bake these on the top rack of the oven. I made these on the bottom and the bottoms were very brown with the tops not as cooked. 


Ingredients - recommend doubling this! Didn't make many cookies

  • 1 cup 104 g blanched almond flour (not almond meal)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt, optional, but recommended
  • 1/3 cup 75 mL finely mashed very ripe banana - about 1 banana

Instructions 

  • Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
  • In a small bowl, stir together the almond flour, baking powder and optional salt. Add the banana, stirring until completely blended.
  • Using a small cookie scoop or a tablespoon, drop dough in mounds, spacing 2 inches apart, on prepared cookie sheet.
  • Bake in the preheated oven for 13 to 16 minutes until golden brown at edges and centers of cookies feel firm to the touch. Transfer cookies to a cooling rack and cool completely.

    Notes

    Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.
    Banana Tips: In order for this recipe to work well, it is important to (1) use a very ripe banana to create the mash (softer, higher sugar content than less ripe bananas); and (2) very finely mash the banana with a fork so that it is almost liquid.
    Variation Ideas: 
    Simple Additions: Add 1 teaspoon of lime zest, vanilla extract or almond extract to dough, or 1/4 to 1/2 teaspoon of ground ginger, allspice or pumpkin pie spice.
    Sugar Sparkle: Gently roll dough into 10 balls. Gently press top of each dough ball in a shallow dish of turbinado (raw) sugar.
    Coconut: Gently roll dough into 10 balls, Gently press top of each dough ball in a shallow dish of finely chopped unsweetened flake coconut.
    Peanut Butter Thumbprints: After scooping dough onto cookie sheet, make a shallow indentation in each dough mound and fill with about 1/4 teaspoon peanut butter before baking.
    Cinnamon: dd 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract to the dough along with the banana.
    Chocolate Chip: Add 2 tablespoons miniature semisweet chocolate chips to the dough. Alternatively, prepare dough as directed and press the chocolate chips into surfaces of scooped dough.

Recipe originally from: https://www.powerhungry.com/2018/11/29/3-ingredient-almond-banana-cookies-vegan-grain-free/#wprm-recipe-container-25159

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