3-Ingredient Nutty Banana Cookies
These 3-Ingredient Nutty Banana Cookies are SO EASY! Enjoy a crunchy, sweet treat that's gluten-free and perfect for any time of day.
Servings: 12 servings
Ingredients
For the Cookies:
- 3 large ripe bananas (about 1 ½ cups when mashed)
- 1 cup creamy almond butter (well-stirred)
- 2 cups mixed raw nuts
- ½ cup chocolate chips (optional, use dairy-free for vegan)
- 1 tsp ground cinnamon
- 1 pinch sea salt
Instructions
Baking Instructions:
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
- Step 3: Add the creamy almond butter to the mashed bananas and mix until fully incorporated.
- Step 4: Stir in the mixed raw nuts, chocolate chips, ground cinnamon, and a pinch of sea salt.
- Step 5: Scoop rounded tablespoons of the dough onto a baking sheet lined with parchment paper.
- Step 6: Bake for 12-15 minutes, or until the edges are golden brown.
- Step 7: Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Equipment
- Mixing Bowl
- Fork or potato masher
- Spatula
- Baking Sheet
- Parchment Paper
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze cookies in a single layer for up to 3 months.
- Thaw frozen cookies at room temperature or warm them in the microwave for a few seconds.