My son is addicted to banana bread. It’s the one thing he begs my mom to bring with her when she visits. Of course when I make it it’s never as good as hers even though it’s the same recipe. Well then….I gave up and moved on and he said these cookies are a winner so I’ll take it.

Banana Bread Cookies
(Adapted from Simply Jillicious)

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1 1/2 cups almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1 tablespoon pure maple syrup
1 1/4 cup overly ripe mashed bananas (about 4 medium bananas)

Optional Add-ins
1/2 teaspoon vanilla extract
extra 1/4 teaspoon cinnamon
pinch ground cloves
1/2 cup chocolate chips

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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