The flavour of banana bread packaged into a cookie! These bite size cookies are easy to take as breakfast on-the-go or a snack on the hiking trail as they are high in protein, fibre and magnesium.

Bananas are great to help strengthen the stomach lining, help treat ulcers and colitis.  They are high in potassium and magnesium. 

Almonds contain a high amount of magnesium, calcium, potassium and vitamin E.  They are helpful for the maintenance of healthy bones, blood sugar control and can help energy levels.

INGREDIENTS:

2 cups ripened mashed bananas

2 eggs

2 tbsp almond butter

1/4 cup maple syrup

½ tsp almond extract

1 tsp vanilla extract

2 ½  cups almond flour

¾ tsp baking soda

⅛ tsp salt

1 tsp cinnamon

chopped soaked almonds

METHOD

METHOD:

1. Preheat oven to 325˚F

2. Line a baking sheet with parchment paper and set aside

3. Peel the bananas and gently mash them with a fork.  Do not over mash them.  You will want to make sure they have some texture.

4. In a large bowl mix together the eggs, almond butter, almond extract, vanilla extract and maple syrup.  Mix until all combined.

5. Add the bananas and give it a gentle stir.

6. In another bowl, combine the almond flour, baking soda, salt and cinnamon and add to the banana mixture.

7. Stir until just combined and pop the bowl into the fridge for about 30 minutes.

8. The mixture will be a bit on the wet side, so you will want to use an ice cream scoop to scoop out the mixture onto the parchment paper. 

9. Press down using a fork the gently flatten

10. Sprinkle with chopped almonds over top

11. Bake @ 325˚F for 25-30 minutes or until lightly browned

12. Let cool on a rack before serving

13. Enjoy every bite!

NOTES

You can make these cookies two ways.  If you are using a large ice cream scoop, follow the directions above.   

If you are using a small ice cream scoop, I recommend turning up the oven up to 350˚F to bake for 20 minutes or until browned.