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:

Quickview
92k Calories
2g Protein
6g Total Fat
6g Carbs
4% Health Score
Limit These
Calories
92k
5%

Fat
6g
11%

  Saturated Fat
0.65g
4%

Carbohydrates
6g
2%

  Sugar
4g
4%

Cholesterol
13mg
5%

Sodium
40mg
2%

Get Enough Of These
Protein
2g
5%

Manganese
0.36mg
18%

Vitamin E
1mg
13%

Magnesium
30mg
8%

Copper
0.13mg
7%

Fiber
1g
6%

Vitamin B2
0.1mg
6%

Phosphorus
58mg
6%

Potassium
136mg
4%

Vitamin B6
0.07mg
3%

Calcium
33mg
3%

Zinc
0.47mg
3%

Iron
0.47mg
3%

Folate
9µg
2%

Selenium
1µg
2%

Vitamin B1
0.03mg
2%

Vitamin B3
0.4mg
2%

Vitamin B5
0.17mg
2%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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