I’m always on the search to find desserts that won’t make me feel like I have to put in an extra gym session in. These banana cookies are exactly that! Not overly sweet, incredibly simple to whip up and completely satisfying. They are soft and chewy on the inside with a crispy exterior that will make your afternoon coffee that much better.
Banana Nut Cookies (Vegan + Gluten Free)
adapted slightly from Donna Hay
1 cup mashed banana (about 2-3 – the riper the better!)
2 cups almond meal (ground almonds)
1/3 cup Maple Syrup (the real stuff!)
1/4 cup walnut pieces
1 1/2 teaspoons grund cinnamon
1/4 cup demerara sugar
Preheat oven to 160°C (320°F). Place the banana, almond meal, maple syrup, walnuts and ½ teaspoon of the cinnamon in a bowl and mix to combine. Place the sugar and remaining cinnamon in a separate bowl and mix to combine.
Roll tablespoons of the banana mixture into balls, flatten slightly and gently toss in the sugar mixture to coat.
Place on baking trays lined with non-stick baking paper and bake for 15-20 minutes or until golden and crisp to touch.
Allow to cool on a wire cooling rack. Store in an airtight container for up to 3 days. Makes about 16.