A simple and healthy cookie, that is naturally sweet and extra moist. There is limited ingredients in this recipe, allowing the banana flavour to gleam through.
Sometimes we need a little treat, I am not a huge baker, that’s why I always look for the easiest recipes I can find. So this recipe is really welcome with open arms!
I feel like carbs have been receiving a bad rep lately, which is very unnecessary, we all have different dietary needs and eating a wholesome, earth given diet is so essential for optimal health.
As most of you know, we are expecting and we are so thrilled about it, however I have not been able to tolerate most foods for the first 12 weeks in my pregnancy.
I have recently started suffering from a few muscle spams and discovered bananas. For those of you ladies expecting or trying to conceive, add em bananas!
Benefits of banana
A great source of folic acid
Bananas help to prevent folic acid deficiency which causes a baby to be born prematurely, it also reduces the risk of birth defects.
Relieves nausea and morning sickness
Ah a big BONUS for the pregnant ladies out there. Consuming bananas will help to alleviate nausea and morning sickness successfully.
Iron deficiency is becoming a common deficiency, many of us suffer from. Bananas help to boost haemoglobulin which helps to support red blood cells in the body.
Bananas are high in fiber and potassium both of which are important nutrients to support the digestive system.
Rich in vitamins and minerals
Bananas are a rich source of Vitamin B6, which is necessary for the development of the central nervous system of the baby. Regular consumption during pregnancy is beneficial for the baby’s brain and nerve development.
Banana Bread Cookies
Gluten Free, Paleo Friendly, Vegetarian Friendly, Refined Sugar Free, Dairy Free
Makes 12 medium sized cookies
1 1/2 cups almond flour
1 tsp baking soda
Dash of salt
1 tsp ground cinnamon
3 Tbsp raw honey or pure maple syrup
2 medium sized overripe or very ripe bananas
Optional add ins
1/3 cup chocolate chips
1/3 cup pecan nuts
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, add the almond flour, baking soda, cinnamon and salt. Mix well.
Mash the bananas with a fork, add them to the dry ingredients. Add the raw honey.
Mix all the ingredients until evenly incorporated.
Using a cookie scoop or a Tablespoon, scoop the dough onto the baking sheet.
Gently flatten the cookies with a fork. Bake for 25-30 minutes or until the middle has set.
Allow the cookies to cool on a cooling rack. Allow them to reach room temperature before eating.
Once baked, these cookies can be kept in an airtight container in the fridge for up to 5 days.
Have you tried this recipe?
I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @chefdot
Dot you later! X