Directions
- 1Preheat your oven to 180°C.
- 2Line a large baking sheet with parchment paper.
- 3Peel and mash the bananas in a mixing bowl until they form a smooth, consistent puree.
- 4Pour in the almond flour and work it into the mashed banana using a fork until it's perfectly smooth and holds together.
- 5Roll approximately one tablespoon of dough between your palms to form a ball.
- 6Place each ball onto the prepared baking sheet.
- 7Use the back of a fork to press down firmly on each ball, creating the classic criss-cross pattern.
- 8Place in the oven for 13 - 16 minutes, looking for a slight golden brown finish on the edges and the bottom.
- 9Remove from the oven and allow them to cool on the baking sheet for at least 15 minutes.
Ingredients
- 2 large, very ripe spotted bananas
- 2.5 cups finely ground almond flour
Equipment
ovenlarge baking sheetparchment papermixing bowlfork
Tips
- The cooling phase for at least 15 minutes is non-negotiable for the cookies to firm up and become crisp.
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