Banana Almond Cookies served with Sweetened Almond Milk


Banana Almond Cookies served with Sweetened Almond Milk

3 bananas (not too ripe)
2 cups @buddingfoods almond flour
3 Tbsp maple syrup
1 Tsp cinnamon


  1. Place the bananas, almond flour, cinnamon and maple syrup in a food processor ( a high powered blender should work just fine).
  2. Blend until combined, about 1 minute. Your cookie dough mixture should be creamy but firm enough to be scooped with an ice cream scoop or a spoon.
  3. If it’s too creamy, add a little more almond flour (start with 1 tbsp, then add another if necessary).
  4. Scoop out equal sized portions of the dough and place them onto a baking tray covered with parchment paper.
    1. Flatten each with the palm of your hand or the back of a spoon and top them with peanuts.
  5. Bake in a 170°C preheated oven for about 20-30 minutes or until they look golden on the outside. Done!

*These cookies would keep well in the fridge for up to 3 days.
*Store in an airtight container. This will prevent the cookies from drying out and from catching the smell of other foods in the fridge.

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