Banana Cookies

These cookies are light and fluffy and are essentially like muffin tops.

1½ cups almond flour
2 tbsp flaxseed meal
1 tsp ground cinnamon
½ tsp baking soda
pinch of salt
1 tbsp agave nector
½ to ¾ cup bananas
¼ cup coconut oil, melted
2 tsp vanilla extract
1 egg, room temperature
¼ cup pecans, chopped

In a large bowl, mix together the almond flour, flaxseed meal, cinnamon, baking soda and salt. Add the bananas, agave nector, coconut oil, vanilla and egg to a food processor (or blender i.e. magic bullet) and process until the bananas are pureed and all ingredients are combined. Add mixture to the bowl with the dry ingredients and gently mix to form a batter.


Stir in the chopped pecans and using a medium cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water. Bake cookies at 350°F for about 10-15 minutes or until the edges and bottom start to brown. You can also insert a toothpick into the center and if the toothpick comes out clean, the cookies are done. Let cookies cool on a wire rack.

Enjoy!

Recipe adapted Living Healthy