If a banana muffin and a snickerdoodle had a gluten-free, lactose-free baby…these would likely be the result. Borrowed from Donna Hay, these are a super quick, super easy snack/breakfast/treat to have on hand to help keep everyone energized – enjoy!
260 g mashed banana (~1 cup or 3 smallish bananas)
240 g almond flour
1/3 c. maple syrup AND 1/2 t. cinnamon
For rolling – 1/4 c. coarse brown sugar AND 1 t. cinnamon
Preheat the oven to 325 and line a large baking sheet with parchment. In a medium bowl, use a spatula to combine the mashed banana, almond flour, maple syrup and cinnamon until a thick mash has formed and the almond flour is completely worked in. In a separate small bowl, stir together the coarse brown sugar (I used Turbinado) and cinnamon.
Roll the ‘dough’ into about 12 even golf ball sized cookie rounds (I thought 12 worked, but you could easily make them a bit smaller and get 15 or 16 cookies instead). Roll each ball thoroughly in the brown sugar/cinnamon mix and then place on your prepared baking sheet. These don’t really spread so this recipe works on a single pan. Gently flatten each ball a bit and then bake for about 30 minutes until the cookies are golden and crispy looking. Leave them to cool on the pan before handing them out! (or storing them).