Banana Bread Cookies (gluten free, vegan, paleo)

 INGREDIENTS

• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1 tablespoon pure maple syrup
• 1 egg (recommended but you can omit or sub 1 flax egg)
• 1 1/4 cup overly ripe mashed bananas (about 4 medium bananas)

Optional Add-ins

• 1/2 cup chocolate chips
• 2 tablespoons nut butter
• chopped nuts
• 1/2 teaspoon vanilla extract
• extra 1/4 teaspoon cinnamon
• pinch ground cloves

INSTRUCTIONS

1. Preheat the oven to 350℉ and line a baking sheet with parchment paper.
2. Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well.
3. Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure).
4. Add the maple syrup and the egg if using.
5. Mix until all the ingredients are evenly incorporated.
6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet.
7. Gently flatten the cookies with a fork or back of a spoon.
8. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
9. After the cookies come out of the oven, place them on a wire rack to cool.
10. Let the cookies come to room temperature before eating.
11. Store in an air tight container in the fridge for up to 5 days.