Leave those Lenny & Larry’s high carb/low quality protein cookies on the shelf! Hey y’all, yup I’m still on a plant-based kick these days. Also wanted something low-carb and minimally-to-non processed; so I was inspired, since I also had a very ripe banana – to make these light, yummy, non-greasy delights. They remind me of short bread cookies. Note, the ingredients are adapted from an online recipe. With my modifications, they were amazingly good and they’re only going to get better as I bake them more. They also yield less than 10 cookies per batch, so no worries that you’ll get stuck with a ton of leftovers.

• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 2 tbsp pure maple syrup
• .5 cup – 1.25 cup overly ripe mashed bananas (our recipe was on the lesser side)
• 1 egg (optional)

Instructions:

• Preheat the oven to 350℉ and line a baking sheet with parchment paper
• Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well
• Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)
• Add maple syrup
• Mix with spoon until ingredients are evenly mixed
• With a 1.5 tbsp cookie scoop, scoop the dough onto the baking sheet
• Flatten cookies with a fork or back of a spoon softly.
• Bake for 26-30 minutes until the middles have set and aren’t wet (27/28 minutes is perfect)
• Take out of oven, place on a plate to cool
• eat at room temperature
• Keep in an air tight container in the fridge for up to 5 days