(Yields: 6 cookies, Serving: 2, Prep time: 15 mins, Cook time: 15 mins)
- 1 ripe banana
- 1/3 cup sliced almonds
- 1 teaspoon cocoa powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon oat flour
- 1 tablespoon almond meal (or more almonds)
- 1 tablespoon shredded coconut
Prepare most the ingredients:
Put one banana and 1/4 cup almond slices in the blender and blend until it’s smooth. If you don’t have any almond meal, you may wish to add a tablespoon or two more.
Spoon the mixture out (be sure to collect as much of it from the blender as possible) into a bowl.
Preheat oven to 350°F (176°C).
Combine it with the cocoa powder, cinnamon, nutmeg, oat flour, almond meal and shredded coconut and stir well.
Grease an oven tray spoon the mixture on it, forming small circles like a cookie.
Bake it in the oven for 13-17 minutes.
Carefully take the cookies out of the pan and put them into the freezer for about 30 minutes until they’re solid.