Ingredients
Main Ingredients
- 2 large ripe bananas
- 1 cup natural almond butter (no sugar, no additives)
- ½ cup unsweetened shredded coconut
- ¼ cup chopped nuts (almonds, walnuts, or peanuts)
- 2 tablespoons chia seeds or flaxseed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Optional Add-Ins
- 2 tablespoons cocoa powder (unsweetened)
- ¼ cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil for extra softness
Preparation
- Preheat the oven to 175°C (350°F).
Line a baking tray with parchment paper or lightly grease it. - Peel the bananas and place them in a large bowl.
Mash them well using a fork until smooth. The bananas should be very ripe, as this provides natural sweetness. - Add the almond butter to the mashed bananas.
Mix until fully combined and creamy. - Stir in the vanilla extract and cinnamon.
Mix well so the flavor is evenly distributed. - Add the shredded coconut, chopped nuts, and chia or flaxseed.
If using cocoa powder or chocolate chips, add them at this stage. - Mix everything together until a thick cookie dough forms.
The mixture should be soft but not runny. If too wet, add a little more coconut.
Shaping the Cookies
- Scoop about one tablespoon of dough for each cookie.
- Place on the prepared baking tray, leaving space between each one.
- Gently flatten with the back of a spoon or your fingers.
These cookies will not spread much while baking.
Baking
- Bake for 15 to 20 minutes.
- The cookies are ready when the edges are lightly golden and the tops feel set.
- For a firmer cookie, bake an additional 3 to 5 minutes.
Remove from the oven and allow the cookies to cool on the tray for 10 minutes before moving them. They will firm up as they cool.
Texture and Taste
- Soft and chewy on the inside
- Lightly crisp on the outside
- Naturally sweet without any added sugar
- Rich and filling due to nuts and seeds
