Description
Soft, naturally sweet cookies made with banana, almond flour, and almond butter. These egg-free, dairy-free thumbprint cookies are filled with melted dark chocolate and come together in under 40 minutes.
Ingredients
- 2 medium ripe bananas (about 240 g), mashed
- 1½ cups (150 g) almond flour
- ¼ cup (64 g) smooth, unsweetened almond butter
- 40 g dark chocolate, melted (for filling)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mash the bananas in a bowl until smooth.
- Add almond flour and almond butter. Mix until a soft, slightly sticky dough forms.
- Scoop about 1½ tablespoons of dough, roll into a ball, and place on the prepared baking sheet. Flatten gently.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Bake for 12–15 minutes, or until set and lightly golden.
- Cool completely. Fill each indentation with melted dark chocolate.
- Let the chocolate set before serving.
Notes
- Use very ripe bananas for best flavor and texture.
- Almond meal can be used, but will yield a coarser texture.
- Cookies are naturally soft but can be firmed slightly with 1–2 tablespoons of coconut or almond flour.
- Air fryer option: Bake at 170°C (340°F) for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: undefined
