ALMOND BUTTER BANANA COOKIES

“C” IS FOR “COOKIE”…but what is a cookie?

First thing’s first. These are not sweet. In fact, for all of the flavors in them, they are still on the blander side—my son LOOOOVES them! He’s been saying “cookie” for months now because of Cookie Monster and, well, I want my kid to be smart and experience things without him eating straight sugar and then preferring sugary foods. These cookies are great for just that and they have a different texture than most of his regular foods so they have immediately become exciting.

If your kid is old enough, I bet they’d enjoy helping to make these! The recipe is super easy.

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ALMOND BUTTER BANANA COOKIES

Yield: 16 1 1/2 Inch Cookies

Author: Michelle Williams

Prep time: 5 MinCook time: 12 MinInactive time: 5 MinTotal time: 22 Min

Ingredients

• Over Ripened Bananas (2)
• Natural Almond Butter (1/2 cup)
• Pure Vanilla Extract (2 tsp)
• Grade A Amber Maple Syrup (2 tbsp)
• Ground Clove (1/2 tsp)
• Ground Nutmeg (1/2 tsp)
• Baking Powder (1/2 tsp)
• All-Purpose Flour (1 1/4 cup)
• Salt (1/8 tsp)

KITCHEN ITEMS

• Large Mixing Bowl
• Medium Mixing Bowl
• Large Fork
• Rubber Spatula
• Whisk
• Tablespoon
• Silpat
• Baking Sheet
• Metal Spatula
• Cooling Rack

Instructions

TO MAKE YOUR COOKIE DOUGH

1. Preheat your oven to 350º.
2. Using your fork, mash down your bananas in your large mixing bowl until it’s an even mushy texture.
3. Use your rubber spatula to fully mix in your almond butter.
4. Mix in maple syrup and vanilla.
5. In your medium mixing bowl, whisk together your flour, baking soda, salt, clove, and nutmeg.
6. Fold your flour mixture into your banana mixture using your rubber spatula until you have an even mixture.
7. Your dough will be very sticky, this is normal.
8. Refrigerate for 5 minutes.

TO BAKE YOUR COOKIES

1. Use your tablespoon to scoop evenly tablespoon-sized scoops of your dough onto your Silpat lined baking sheet. You may want to use the back of your spoon to smooth out the shape once it’s on the baking sheet.
2. Wet your fork and stamp its tongs flat into the cookie. Wet your fork again and stamp it again along a 90º angle from your first stamp. This will give you that crosshatched feel.
3. Bake for 12 minutes. These don’t get golden in color so don’t over bake them looking for that.
4. Use your metal spatula to transfer your cookies to your cooling rack and let them sit until they are room temperature.

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