These are more dry-type of cookies than moist and wet inside. But I do like them like that, crunchy.
1 cup + 1 tbsp almond flour
1/2 tsp baking soda
Pinch salt
1 ripe banana, mashed with a fork
1/4 cup melted coconut oil
1-2 tbsp maple syrup (optional)
1/2 or 1 tsp vanilla extract
2 tbsp shredded unsweetened coconut flakes (optional - I like them cuz they give a nice crunch)
1 tbsp chocolate chips (I didn’t have any so just crumbled a small part of a chocolate bar into small pieces)
In a bowl mix almond flour, baking soda, and salt.
In a separate bowl mash banana until almost no chunks are left. Add to the flour and add the rest of the ingredients. Mix well.
Add 1 tbsp of water if the batter is too dry or if not using any maple syrup (some liquid is needed instead)
Preheat oven to 250F. Place parchment paper on a baking sheet.
Scoop 1 tbsp of batter and put on parchment paper. Gently press to squish in rounds.
Bake for 20 min or more until they begin to turn golden brown.
Then I turned off the oven but still left the cookies inside for 10 min to dry more since they were a bit moist.
These cookies turned out not dry and chewy (the way I like it) with the nicely baked bottom side.
