I love our banana bread recipe, and I also love the chewy feeling of a cookie. Here's the perfect union of both. This cookie gives me slow burning carbs that prevents me from crashing, but also a slow enough burn to fuel 4-5 hour bike rides. I love this cookie and hope you will do. It's a very soft cookie due to the bananas and best enjoyed chilled and firm.
Here is the second of twelve P.S. & Co.™ cookie recipes dropping this holiday season.
Yields about 24 large cookies.
INGREDIENTS
Wet ingredients
2 cups mashed banana (the riper the banana, the sweeter the taste and the softer the cookie)
1 cup very dark maple syrup
2 cups organic roasted almond butter, unsalted
4 Tbsp organic unsweetened vanilla extract
Dry ingredients
10 cups of almond flour
4 Tbsp cinnamon
1 Tbsp sea salt
4 tsp cardamom
GARNISH
10 oz melted organic dark, dairy-free chocolate (for dipping)
6 oz dry-roasted, salted walnuts
PROCEDURE
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Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.
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In a stand mixer, use paddle attachment to combine bananas, maple syrup, almond butter and vanilla.
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In small bowl, mix almond flour and sea salt.
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Slowly combine the dry ingredients into the wet. Mix thoroughly. Scrape clean the sides and bottom of bowl as needed. Dough should be slightly wet to touch, but not sticky. Add 1 cup of almond flour at a time. You may not need all 10 cups. Look for a moist consistency that is firm to the touch, but soft enough to press with ease without forming cracks in the dough.
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Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)
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I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.
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Bake for about 8-10 minutes or until outer edges are golden brown. Cookies will slightly puff as they bake. Set on rack and cool to room temperature or place in refrigerator to cool quickly. Wrap or place in a freezer safe container and place in the freezer to harden. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
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While cookies are cooling or after the cookies are frozen, melt dark chocolate over a double-boiler (or microwave if you prefer, but make sure not to burn the chocolate.)
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Line cookie sheet trays with parchment.
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I like to swirl chocolate over the cookies in a spiral design but do what pleases you! Can use a spatula or spoon to drizzle chocolate.
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Top with roasted, salted walnuts before chocolate hardens so walnuts stick.
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Place cookies decorated with chocolate on parchment and place in refrigerator/freezer again to set up and store.
The second recipe from our amazing freezer-box series is a banana loving girl's dream!
These cookies are delicious at room temperature as a soft cookie, too. I personally love snacking on these out of the freezer. Make one batch and have it last for weeks to enjoy as you please. The perfect nutrient-dense snack or fuel for hikes/runs/working out or anytime.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
