Banana Almond Swirl Cookies


Here is a moist drop cookie, that I am so excited to share!  It is egg free, sugar free and dairy free.  They are soft and cake-like.  I am an ex-cake addict.  They are tasty and moist!

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

There are two batters that you swirl together and then scoop and drop.

Preheat your oven to 350 degrees.

Ingredients:

Batter One:

1 Ripe Banana with Black Spots (this makes them sweet with no sugar and SCD Legal)

1 1/4 Cups Superfine Almond Flour

2 Tablespoons Cinnamon

2 Tablespoons Coconut Oil (softened but not melted. (If it is a warm day it will be soft of a few seconds in the microwave)

1 Teaspoon Pure Vanilla Extract (just vanilla and alcohol)

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Gluten Free Baking Soda

Puree the banana, then in a medium bowl with a hand mixer, mix in the remaining ingredients. Set aside.

Batter Two:

1 Ripe Banana with Black Spots (this makes them sweet with no sugar and SCD Legal)

1 1/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Oil (softened but not melted. (If it is a warm day it will be soft of a few seconds in the microwave)

1/2 Teaspoon Pure Vanilla Extract and 1/2 Teaspoon Pure Almond Extract (No additives, SCD Legal)

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Baking Soda

Puree the banana.  With a hand mixer in a medium bowl, mix the remaining ingredients.

Add the Cinnamon Batter to the top of the almond batter and swirl with a knife until you get a nice marbled effect.  Scoop onto two parchment lined baking sheets with a cookie scoop.  Bake for 12 to 14 minutes. If you have any left after the first day, store them in the refrigerator.

Web Site Chractor color corrected

 

 

 

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