<\/video><\/figure>\n\n\n\nPreparation of dry ingredients<\/h3>\n\n\n\n In another bowl, mix the dry ingredients.<\/p>\n\n\n\n
Take 350 g (12 \u2153 oz)<\/strong> of almond flour<\/strong>, add \u00bd tsp. of baking soda<\/strong>, \u00bd tsp. of salt<\/strong> and \u00bd tsp. of ground cinnamon<\/strong>. Mix thoroughly with a whisk.<\/p>\n\n\n\nPour the liquid mixture into the dry ingredients. Stir until the batter is smooth.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nShaping and baking cookies<\/h3>\n\n\n\n Cover the baking tray with parchment paper.<\/p>\n\n\n\n
Using a tablespoon, spoon the dough onto the baking tray, using about 1 tbsp. <\/strong>of dough per cookie. Using the back of the spoon, shape the cookies into a round and neat shape.<\/p>\n\n\n\nSend to bake in preheated oven for 20-25 minutes<\/strong> or until golden.<\/p>\n\n\n\nRemove from oven and let cool.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\n <\/figure>\n\n\n\n🙋♂️ FAQ<\/h2>\n\n\n\n
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How can I ensure the cookies are fully baked?<\/h3>\n\n\n
The edges of the cookies should be golden brown, and they should feel set but still soft in the center. Over-baking can make them dry.<\/p>\n\n<\/div>\n<\/div>\n
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Can I use another type of flour instead of almond flour?<\/h3>\n\n\n
Yes, you can use other nut flours like coconut or hazelnut. However, the texture and flavor might change slightly.<\/p>\n\n<\/div>\n<\/div>\n
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What can I use as a substitute for honey?<\/h3>\n\n\n
You can use other natural sweeteners like maple syrup or agave nectar. Adjust to your desired sweetness.<\/p>\n\n<\/div>\n<\/div>\n
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Are these cookies suitable for diabetics?<\/h3>\n\n\n
While the recipe is low carb and contains no added sugars, the bananas and honey do contribute natural sugars. If you’re diabetic, always consult with a medical professional regarding dietary choices.<\/p>\n\n<\/div>\n<\/div>\n
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How should I store these cookies?<\/h3>\n\n\n
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.<\/p>\n\n<\/div>\n<\/div>\n
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Can I freeze these cookies?<\/h3>\n\n\n
Yes, you can freeze them in a single layer and then transfer them to a zip-top bag. They can be stored in the freezer for up to 3 months.<\/p>\n\n<\/div>\n<\/div>\n
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Can I add other mix-ins like chocolate chips or nuts?<\/h3>\n\n\n
Absolutely! Feel free to customize the recipe with your favorite add-ins, but remember to account for any additional carbs or sugars if you’re watching your intake.<\/p>\n\n<\/div>\n<\/div>\n
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Why did my cookies turn out flat?<\/h3>\n\n\n
Over-mixing or not measuring the almond flour correctly can lead to flat cookies. Always use the ‘spoon and level’ method to measure your flour.<\/p>\n\n<\/div>\n<\/div>\n
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Can I make these vegan?<\/h3>\n\n\n
Yes, you can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a vegan-friendly sweetener instead of honey.<\/p>\n\n<\/div>\n<\/div>\n
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Why is the texture different from regular cookies?<\/h3>\n\n\n
Almond flour has a different consistency and protein content than traditional wheat flour, leading to a softer, more delicate texture. The absence of sugar also affects the cookie’s structure.<\/p>\n\n<\/div>\n<\/div>\n
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How ripe should the bananas be for this recipe?<\/h3>\n\n\n
It’s best to use ripe or even overripe bananas as they’ll be sweeter and easier to mash into a puree.<\/p>\n\n<\/div>\n<\/div>\n
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Why did my cookies turn out too moist or soggy?<\/h3>\n\n\n
The moisture content in bananas can vary. If your dough seems too wet, consider adding a bit more almond flour to reach the right consistency.<\/p>\n\n<\/div>\n<\/div>\n
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Can I use this batter to make a cookie cake or bars?<\/h3>\n\n\n
Yes, you can spread the batter in a lined baking dish and adjust the baking time. Monitor closely for doneness.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
📌 Pin it!<\/strong><\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n<\/div>
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Almond Flour Banana Cookies (GF, Low Carb, No Sugar)<\/h2>\n <\/div>\n