Here’s the scenario . . . It is Saturday morning at the grocery store and everyone wants bananas. Fast forward to about Thursday and no one has eaten said bananas.
I am determined not to toss any more produce, so it’s time to bake those bananas into an after school snack.
Banana bread is usually my go to, but sometimes there isn’t time for all that. So, it was time to come up with a cookie version that I can whip up in 30 minutes before I have to go to car line.
And of course it has to meet the requirements of gluten, grain, dairy, refined sugar free!
2 medium ripe Bananas
1/4 cup Golden Monkfruit Sweetener
1/4 tsp Cinnamon
1/8 tsp Sea Salt
1/4 tsp Baking Soda
1 tsp Gelatin*
1 cup Almond Flour
1/4 cup Collagen Powder*
1/4 cup Walnuts
2 tbs Golden Raisins (optional)
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Combine banana and sweetener in a mixer until mashed
Add remaining ingredients through the collagen powder and mix well.
Stir in walnuts and optional raisins (I did half and half)
Scoop dough out onto cookie sheet (I fit all on one sheet because they do not spread very much) and bake for 20-22 minutes. Cool before using a spatula to lift them from the pan. They will be sticky until completely cooled.
*You can omit gelatin and collagen powder to make these cookies vegan without requiring any other substitutions.