Scale
Ingredients
- 1 cup (160 grams) mashed bananas (approx. 3 bananas)
- 2 cups (240 grams) almond meal (ground almonds)
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon vanilla bean paste (or extract)
- pinch of salt
- 3/4 cup (75 grams) blueberries (fresh or frozen)
- 1 teaspoon cinnamon
- 3 tablespoons demerara sugar (or brown sugar)
Instructions
- Preheat oven to 180 degrees celsius (325 F). Line a cookie tray with baking paper and set aside.
- Place the mashed bananas, almond meal, maple syrup, vanilla, cinnamon and salt into a large bowl and mix thoroughly to combine.
- Gently fold through the blueberries.
- Take heaped tablespoons of the mixture and shape into cookies. Arrange cookies on prepared tray and flatten slightly.
- In a small bowl, place the cinnamon and sugar and mix to combine.
- Sprinkle the top of each cookie with a little cinnamon sugar.
- Bake for 14-16 minutes or until golden. Allow the cookies to cool completely on the tray. Enjoy x
Notes
Cookies are best eaten on the day baked. However, they can be stored in the refrigerator in an air tight container for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Delicious banana cookies