2 Ingredient Banana Almond Cookies
2 Ingredient Banana Almond Cookies
Ingredients
- 1 banana, large, super ripe
- 1 1/4 cups almond flour, plus more as needed
- as needed melted chocolate, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, thoroughly mash the super ripe banana until smooth. There should be no large lumps remaining.
⏱️ 3 min - 3
Add 1 1/4 cups of almond flour to the mashed banana. Mix well until a smooth, cohesive dough forms. The dough should be easy to handle and not overly sticky. If the dough is too wet, add a small amount of additional almond flour, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 5 min
- 4
Roll the dough into small, uniform balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each cookie.
⏱️ 4 min
- 5
Using a fork, gently flatten each dough ball until it is thin, creating a crosshatch pattern on top.
⏱️ 3 min
- 6
Bake the cookies in the preheated oven for 13 to 16 minutes, or until the edges are golden brown and the cookies are set.
⏱️ 15 min•🌡️ 375
- 7
Remove the baking sheet from the oven and transfer the cookies to a wire rack. Allow them to cool completely. This step is crucial for achieving a crispy texture.
⏱️ 30 min
- 8
If desired, once the cookies are completely cool, dip the bottom of each cookie into melted chocolate. Place them on a piece of parchment paper and chill in the refrigerator for about 10-15 minutes, or until the chocolate has set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
2 Ingredient Banana Almond Cookies
- 1 banana, large, super ripe
- 1 1/4 cups almond flour, plus more as needed
- as needed melted chocolate, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, thoroughly mash the super ripe banana until smooth. There should be no large lumps remaining.
⏱️ 3 min - 3
Add 1 1/4 cups of almond flour to the mashed banana. Mix well until a smooth, cohesive dough forms. The dough should be easy to handle and not overly sticky. If the dough is too wet, add a small amount of additional almond flour, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 5 min - 4
Roll the dough into small, uniform balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each cookie.
⏱️ 4 min - 5
Using a fork, gently flatten each dough ball until it is thin, creating a crosshatch pattern on top.
⏱️ 3 min - 6
Bake the cookies in the preheated oven for 13 to 16 minutes, or until the edges are golden brown and the cookies are set.
⏱️ 15 min•🌡️ 375 - 7
Remove the baking sheet from the oven and transfer the cookies to a wire rack. Allow them to cool completely. This step is crucial for achieving a crispy texture.
⏱️ 30 min - 8
If desired, once the cookies are completely cool, dip the bottom of each cookie into melted chocolate. Place them on a piece of parchment paper and chill in the refrigerator for about 10-15 minutes, or until the chocolate has set.
⏱️ 15 min