Two Ingredient Healthy Cookies

31 mins
Serves 1
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Directions

  1. 1Preheat your oven to 180°C.
  2. 2Preheat your oven to 180°C.
  3. 3Preheat your oven to 180°C.
  4. 4Line a large baking sheet with parchment paper.
  5. 5Line a large baking sheet with parchment paper.
  6. 6Line a large baking sheet with parchment paper.
  7. 7Peel and mash the bananas in a mixing bowl until they form a smooth, consistent puree.
  8. 8Peel and mash the bananas in a mixing bowl until they form a smooth, consistent puree.
  9. 9Peel and mash the bananas in a mixing bowl until they form a smooth, consistent puree.
  10. 10Pour in the almond flour and work it into the mashed banana using a fork until it's perfectly smooth and holds together.
  11. 11Pour in the almond flour and work it into the mashed banana using a fork until it's perfectly smooth and holds together.
  12. 12Pour in the almond flour and work it into the mashed banana using a fork until it's perfectly smooth and holds together.
  13. 13Roll approximately one tablespoon of dough between your palms to form a ball.
  14. 14Roll approximately one tablespoon of dough between your palms to form a ball.
  15. 15Roll approximately one tablespoon of dough between your palms to form a ball.
  16. 16Place each ball onto the prepared baking sheet.
  17. 17Place each ball onto the prepared baking sheet.
  18. 18Place each ball onto the prepared baking sheet.
  19. 19Use the back of a fork to press down firmly on each ball, creating the classic criss-cross pattern.
  20. 20Use the back of a fork to press down firmly on each ball, creating the classic criss-cross pattern.
  21. 21Use the back of a fork to press down firmly on each ball, creating the classic criss-cross pattern.
  22. 22Place in the oven for 13 - 16 minutes, looking for a slight golden brown finish on the edges and the bottom.
  23. 23Place in the oven for 13 - 16 minutes, looking for a slight golden brown finish on the edges and the bottom.
  24. 24Place in the oven for 13 - 16 minutes, looking for a slight golden brown finish on the edges and the bottom.
  25. 25Remove from the oven and allow them to cool on the baking sheet for at least 15 minutes.
  26. 26Remove from the oven and allow them to cool on the baking sheet for at least 15 minutes.
  27. 27Remove from the oven and allow them to cool on the baking sheet for at least 15 minutes.

Ingredients

  • 2 large, very ripe spotted bananas
  • 2 large, very ripe spotted bananas
  • 2 large, very ripe spotted bananas
  • 2.5 cups finely ground almond flour
  • 2.5 cups finely ground almond flour
  • 2.5 cups finely ground almond flour

Equipment

ovenlarge baking sheetparchment papermixing bowlfork

Tips

  • The cooling phase for at least 15 minutes is non-negotiable for the cookies to firm up and become crisp.