Soft and sweet with the warmth of cinnamon. These cookies are ones you are going to want to make if you are a fan of the flavor combination and are a soft cookie lover. They are sweetened with honey and ripe bananas.

The flavors all meld together nicely to give you a soft cookie with the nice cracks on the top. The cracks are a reaction of the cookie expanding and hardening on top while the centers are still soft. It’s a appealing part of this cookie and others like molasses crinkles.

Soft Cakey Cinnamon Banana Cookies

Preheat your oven to 350ºF.

Ingredients:

1 1/2 Cups of sliced bananas, ripe with black spots

1 Cup of Almond Flour

1/4 Cup of Coconut Flour

1/4 Cup of Organic Shortening (I use Spectrum)

1 Egg

2 Tablespoons of Honey

1 Tablespoon of Cinnamon (reserved for last)

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

Directions: In a food processor with a blade attachment, puree the ripe banana. Then, add in the egg, honey, vanilla and shortening, and process until smooth. Add the Almond Flour, Coconut Flour, Salt and Baking Soda. Process two minutes.

Remove the cookie dough from the food processor and scoop it into a bowl. Sprinkle the tablespoon of Cinnamon over the dough, and swirl it in with a knife until you have a marbled dough.

With a tablespoon cookie scoop, scoop the cookies onto a parchment lined baking sheet, and bake in your preheated oven for 15 minutes, or until they are golden brown on the edges and set.

Makes 20 cookies.

Low FodMap Serving Size is 2 Cookies