Flourless Banana Almond Butter Cookies (Gluten Free, Paleo, Vegan Friendly

• Produce

  • 1 cup Banana chips

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1 dash Cinnamon
  • 1/4 cup Coconut sugar or cane sugar
  • 1 tsp Vanilla extract

• Other

  • 1 cup Almond butter (natural - creamy or chunky work, but be sure to drain oils
  • optional 1 tbsp molasses (optional but helps with keep batter together and sweetness

Found on cottercrunch.com

Description

Ingredients

• 1 cup almond butter (natural - creamy or chunky work, but be sure to drain oils)
• 1 egg (if vegan, use chia egg. - see notes)
• 1 cup banana chips (about 3/4 cup ground)
• 1/4 to 1/3 cup coconut sugar or cane sugar
• 1 tsp vanilla extract
• dash of cinnamon
• 1 tsp baking powder
• optional 1 tbsp molasses (optional but helps with keep batter together and sweetness)
• 1/2 tsp sea salt.

Directions

• Grind you banana chips in a food processor or blender. This is going to replace the extra sugar needed to make flourless cookies. This will make around 3/4 cup ground banana chips.
• Next add banana chips and the rest of your ingredients in a bowl. Mix well.
• Then you want to chill the dough/batter in the fridge for 1-2 hrs. This is crucial.
• After the dough hardens, you can then scoop in onto a baking sheet and press each cookie flat with a fork.
• Bake at 350F for 9-11 minutes. Longer if you want extra crispy. 8 minutes if you want soft.
• If you are using chia egg, you will need to bake around 12 minutes or so.
• Let cool completely before touching the vegan cookies
• Makes 14-15 cookies.