If you have been around for a while, you may have seen me attempting to master banana bread for the last couple years. I have a favorite recipe and feel pretty good about my banana bread at this point. However, I’m not that great at baking traditional cookies. When I saw a recipe for banana bread cookies, I decided to give them a try.

As a bonus, these cookies are practically healthy! Haha! They are gluten free, so that must mean something good, right?

Makes about 12-14 cookies.

Ingredients:

½ cup or 1 mashed banana
½ cup sugar
1 ½ cup almond flour (packed) (can use regular flour)
1 egg (room temp)
2 tbsp coconut oil
1 tsp vanilla
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt

Frosting:
If you’re feeling boujee.

½ cup powdered sugar
2 tbsp cream cheese
2 tbsp butter (room temp)
½ tsp vanilla
½ tsp milk for thinning

Step 1: Stir coconut oil, banana, sugar, egg and vanilla together until well mixed.

Step 2: Add flour, baking soda, cinnamon and salt. Mix until a soft dough forms. Allow the dough to chill in the fridge for 5-10 minutes. I like to do round one of clean up and preheat the oven to 350 degrees during this time.

Step 3: Use your hands to roll the dough into golf ball-sized dollops, then flatten with palm or plate to about ¼ inch thick. Bake for 9-12 minutes.

Step 4: Let cookies cool. Mix the frosting ingredients while the cookies are cooling, and then frost them once cool. You can add nuts on top.

Step 5: EN-FREAKING-JOY.