Not too healthy—I’m not talking like mashed banana + oats and nothing else kinda cookies. Those are good but these aren’t those. I’m talking like tollhouse meets banana bread with mix-in inspo from muffins. This is a breakfast or snack or very conservative dessert kinda cookie. There’s cinnamon and almond butter and two flour options and lots of pecan hunks. And I am all about the pillow party happening inside those golden nubbly nutty edges. And if you don’t have bananas ripe/ripening already stop reading right now and address that issue right this very moment puh-lease!
How long will they last in the fridge? If you are me about 2.5 days. Oh the tragedy of a cookie that is too perfect for all times of day.
Happy baking!
INGREDIENTS
- 3 ripe bananas (325g)
- 1/3 cup (55g) coconut sugar
- 1/4 cup (70g) nut or seed butter ((I used almond butter))
- 2 cups (220g) oat flour ((*see notes for grain-free option))
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup chopped nuts ((I used pecans))
- Preheat the oven to 350F.
- Add the bananas, coconut sugar, and almond butter to a blender. Blend until no large chunks of banana remain.
- Add the baking powder, cinnamon, salt, and flour. Blend until combined. Do not over-blend.
- Add the nuts and stir/pulse them in.
- Drop spoonfuls of batter onto the pan leaving room in between as they will spread some. Sprinkle extra nuts on top if desired.
- Bake for 15 minutes at 350F or until the bottom edges are golden brown.
- Remove from the oven and cool for at least 10 minutes before eating. Enjoy!
Thanks done share recipes to : https://www.feastingonfruit.com/banana-nut-cookies/