Easy Banana & Cranberry Cookies
This is such a delicious combination of banana, cranberry and almonds. They’re so perfect for a healthy treat and for those on the go as they are ideal for meal prepping. They’re also gluten free, dairy free, vegan & vegetarian friendly!
Servings: 7 Large cookies, 14 small cookies
Ingredients
- 1 ½ Cups Almond flour
- ¼ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1 Tablespoon Maple Syrup
- 4 Ripe bananas, mashed
- 1 Cup Dried & chopped cranberries
- ¾ Cup of Almond nibs (finely chopped almonds)
Instructions
- Preheat the oven to 180℃ and line 2 baking trays with parchment paper
- To a large bowl add the almond flour, baking soda, salt, cinnamon and stir to combine
- Add the bananas and maple syrup and stir to combine
- Add the cranberries and almonds and stir to incorporate all of the ingredients
- Using a cookie cutter, scoop the mixture transfer to the tray and press down slightly until flattened. Continue to do this until all of the mixture is used up (be sure to leave space between each on for the cookies to expand outwards)
- Bake for 18-20 minutes (less time for a fan assisted oven) or until the cookies have browned slightly
- Remove from the oven, allow to cool and enjoy!
- Note: They store really well in a sealed container in the fridge for 3-4 days