These cookies were like eating warm soft banana bread! These were warm and satisfying on this cool rainy day. I used a recipe I had developed a few years back with wheat flour and oatmeal, and converted it to a grain-free recipe. Jonah helped me make them so it was a fun project for both of us!

Oven: 350 degrees

Ingredients:

1 cup of almond meal

1/2 cup of coconut flour

1/2 tsp of baking powder

1/4 tsp of baking soda

1 tsp of cinnamon

1 tsp vanilla

1/2 cup of coconut oil or butter melted

1/4 cup of raw honey melted (use a little less if your bananas are very ripe)

2 eggs

3 very ripe bananas

cookie sheet

parchment paper

In a mixing bowl whisk together all of the dry ingredients.

Mash the bananas!

Melt the coconut oil and raw honey together and pour it over the bananas with the eggs and vanilla, mix well.

Pour wet ingredients into the dry ingredients and mix well. Then, using a cookie scooper or melon baller, scoop the cookies onto a cookie sheet lined with parchment paper.

Flatten them…

Bake for approx 12 minutes. They will be soft and not very brown (maybe slightly on the bottom)

Enjoy! (my helper…who is turning 4 this week)