WEBIn a large mixing bowl (or bowl of stand mixer), combine the ripe mashed bananas, almond flour, almond butter and cocoa powder. Mix until combined. Stir in the raisins. Step 2. Drop batter by 1-tablespoon chunks onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes. Let cool and enjoy!
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WEB2 small tbsp of unsweetened cacao. Optional mix-ins of your choice (chocolate chips, cacao nibs, chopped nuts, raisins, coconut flakes, flax seed, vanilla, diced raspberries, dried cranberries, etc.) DIRECTIONS: Preheat your oven to 350 degrees and line a baking sheet with non-stick foil or parchment paper. Mash 2 ripe bananas in a bowl, and
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WEBPreheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten the cookie dough to ⅜" thick. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes.
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WEBInstructions. Preheat the oven to 350℉ (180℃) and line a baking tray with parchment paper. In a large mixing bowl using a fork mash your bananas well. Add in the peanut butter and mix with the banana until evenly combined. Lastly, stir in the cocoa and mix until the cookies come together into a thick batter.
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WEBPreheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Mash the bananas in a mixing bowl until most of the lumps are out - it’s okay to leave it somewhat chunky. Stir in the peanut butter vigorously until creamy and well-incorporated. Mix in the cacao powder.
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WEBPreheat the oven to 350°F (180°C) and line a large baking sheet with oiled parchment paper. Then, place each cookie dough ball onto the baking sheet, leaving 1 thumb space between each gluten-free banana cookie ball. Finally, press each cookie ball to flatten it into a 2-inch wide cookie (5cm). These cookies bake fast.
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WEBPreheat your oven to 350℉. Line a large baking sheet with parchment paper. In a medium bowl, mix the well smashed bananas, nut butter, cacao powder, flour and salt (and if you're adding in the chips, vanilla etc.). Once mostly smooth, use a cookie scoop to transfer the dough to your pan and flatten the cookies out.
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WEBInstructions. Preheat the oven to 180 C / 350F and line a cookie sheet with parchment paper. Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth. Using a tablespoon, dollop the cookie batter onto the cookie sheet (1 tablespoon per cookie).
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WEBIn a medium bowl, stir together mashed bananas and oat flour until oat flour is completely incorporated and a thick dough forms. You should not see any traces of unmixed oat flour. Stir in half of the chocolate chips. Using a 1.5 cookie scoop, scoop dough balls and place onto prepared baking sheet, spaced about 2 inches apart.
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WEBStir until a sticky, fudgy chocolate batter forms. Use a cookie dough scoop to release a dollop of batter on the baking sheet. Leave two thumbs of space between the cookies – they expand in the oven. Bake the cookies at 350°F (180°C) for 15-16 minutes until the top is dry and the center is still soft and fudgy.
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WEBStir the mixture until the batter is smooth in texture. 5. Add the chocolate chips and stir well. 6. Make small cookie doughs and place them on a baking sheet. 7. Bake for about 13 minutes or they change color to golden brown on the edges. 8. Let the cookies cool down for 5 minutes on the baking sheet.
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WEBPreheat the oven to 350F. Line two cookie trays with parchment paper or silicone baking mats. Set aside. In a large bowl, stir together the almond flour, baking soda and salt. Mash in the bananas until combined and no large chunks of banana remain. Add maple syrup (or maybe syrup substitute) and eggs.
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WEBIn a large mixing bowl, use a hand mixer or stand mixer to beat together the butter, Besti, and Besti Brown, until fluffy. Beat in the other ingredients. Beat in the egg and vanilla extract. Then, beat in the almond flour, 1/2 cup at a time, then the salt.
WEBInstructions. In a high-speed blender or food processor, add your almonds and blend well, until a course, crumbly texture remains. Add your shredded coconut and dates and blend well, regularly scraping down the sides to ensure the mixture is fully combined. Add your cocoa powder and blend again.
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WEBTop sauteed apples with a dollop of whipped (unsweetened) coconut cream and a handful of crushed pecans. Almond butter banana bites: top a slice of ripe banana with a dollop of almond butter. Sandwich together with another sliced of banana. Freeze if you want (like this recipe, but without the chocolate).
WEBStorage: Place in a Ziploc bag or in an airtight container and leave on the counter for 7 days. Freeze: Place in a Ziploc bag or in an airtight container and freeze for 1-2 months. Add-ins: Chocolate chips, peanut butter, nuts, or sugar-free marshmallows. Prep Time: 5 minutes. Cook Time: 8 minutes. Category: Desserts.
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