Almond Butter Banana Cookies
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre? Almond Butter Banana Cookies could be a great recipe to try. One serving contains 92 calories, 2g of protein, and 7g of fat. For 40 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe is liked by 18685 foodies and cooks. Head to the store and pick up almond butter, ground cloves, bananas, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Civilized Caveman Cooking. Overall, this recipe earns a pretty good spoonacular score of 52%. Try Almond Butter Banana Cookies - Whole30 dessert, Banana & Almond Butter Toast, and Almond Butter Banana Muffins for similar recipes.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup of almond butter (120 grams)
1/2 teaspoon baking soda
2 ripe bananas (178 grams)
1 egg (58 grams)
1/4 teaspoon ground cloves
1/2 teaspoon lemon extract (or vanilla extract)
3 medjool dates, pits removed (52 grams)
1/2 teaspoon nutmeg
1/2 cup crushed pecans (50 grams)
Equipment:
oven
food processor
baking paper
baking sheet
Cooking instruction summary:
Preheat your oven to 350 Degrees Fahrenheit (177 Celsius)Add your dates to a food processor and pulse until finely choppedAdd your bananas, almond butter, egg, and lemon extract and process until you have a smooth batter with minimal chunksAdd your nutmeg, cloves, baking soda and crushed pecans and mix one final time ensuring an even distribution of ingredientsUse a medium cookie scoop and scoop the batter onto a parchment paper lined baking sheet leaving room for them to spreadBake for 10-12 minutes or until golden brown on the bottomRemove from the oven and let cool
Step by step:
1. Preheat your oven to 350 Degrees Fahrenheit (177 Celsius)
2. Add your dates to a food processor and pulse until finely chopped
3. Add your bananas, almond butter, egg, and lemon extract and process until you have a smooth batter with minimal chunks
4. Add your nutmeg, cloves, baking soda and crushed pecans and mix one final time ensuring an even distribution of ingredients
5. Use a medium cookie scoop and scoop the batter onto a parchment paper lined baking sheet leaving room for them to spread
6. Bake for 10-12 minutes or until golden brown on the bottom
7. Remove from the oven and let cool
Nutrition Information:
covered percent of daily need
