5-Ingredient Paleo Banana Bread Cookies
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4.4
5-Ingredient Paleo Banana Bread Cookies
Description
The recipe starts by mashing ripe bananas into a creamy base and whisking in an egg and pure maple syrup. Almond flour, ground cinnamon, and sea salt are then stirred in, creating a wet, sticky batter that holds together when scooped onto a parchment-lined baking sheet.
Baking at 350°F encourages the cookies to set and brown gently around the edges, resulting in a soft yet baked texture resembling banana bread condensed into cookie-sized portions. The cinnamon offers a subtle warmth balancing the sweetness from bananas and maple syrup.
Adding chocolate chips is optional but can provide occasional bites of richness within the naturally sweet cookies without overwhelming the banana flavors. They serve well as a snack or breakfast treat that fits paleo diet guidelines due to the absence of grains, dairy, and refined sugar.
Ingredients
- 2 bananas mashed, about 2/3 cup, ripe
- 1 egg
- 3 Tbsp pure maple syrup
- 1 1/2 cups almond flour
- 1/2 tsp ground cinnamon
- pinch salt sea salt
- 1/4 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Peel the bananas and mash them in a bowl until creamy. Add in the egg and pure maple syrup and whisk well.
- Add in the almond flour, cinnamon and sea salt and stir well until the mixture is combined. It will be wet and sticky - this is normal!
- Drop about 2 tablespoons of the cookie dough on the parchment-lined baking sheet and form it into a cookie shape. Repeat for the remaining batter.
- Bake on the center rack of the preheated oven 20 to 28 minutes, until the cookies are golden-brown around the edges and set up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.