2 Ingredient Banana Almond Cookies

Ingredients

• 1 banana (large, super ripe)
• 1.25 cup almond flour (plus extra if needed to reach a rollable consistency)
• 0.25 cup chocolate (melted, for dipping (optional))

Steps

1. 1

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   In a mixing bowl, smash the large super ripe banana until smooth.

3. 3

   Add the almond flour to the smashed banana and mix until a smooth dough forms.

4. 4

   Check the consistency of the dough; it should be easy to roll and not super wet or sticky. Depending on the size of your banana, slowly add a little extra almond flour if necessary.

5. 5

   Roll the dough into small balls and place them on the prepared parchment paper.

6. 6

   Flatten each ball thin using a fork.

7. 7

   Bake for 13–16 minutes until the edges are golden.

8. 8

   Remove from the oven and let the cookies cool completely to ensure they become crispy.

9. 9

   If using the optional chocolate, press the bottom of each cooled cookie into melted chocolate.

10. 10

    Place the chocolate-dipped cookies in the refrigerator to chill until the chocolate is set.

Notes

For the best results, ensure the banana is very ripe (spotted or brown) for natural sweetness and better texture. Cooling completely is essential for the cookies to crisp up.

Nutrition per serving

• appetizer
• dessert
• snack
• gluten-free
• dairy-free
• vegan
• refined sugar-free
• baked