Peanut Butterscotch Banana Cookies

On the hunt for a soft, gluten-free, processed sugar free cookie, I found myself Googling and baking version after version with no real success. Finally I decided to just wing it and make my own delicious cookies. After several test runs I think I’ve nailed the recipe. I give you an almond flour based cookie with delightful surprises inside.

Ingredients

  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 1 tbsp coconut oil
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 3 tbsp maple syrup
  • 1/4 cup natural peanut butter
  • 1/4 cup roasted, unsalted peanuts
  • 1/4 cup butterscotch chips

Directions

  1. Preheat your oven to 350F.
  2. In a large bowl combine eggs, oil, banana, maple syrup, vanilla, and peanut butter.
  3. In a second bowl combine your almond flour, salt, and baking soda.
  4. Mix your wet and dry ingredients and fold in the peanuts and butterscotch chips.
  5. On a baking sheet lined with parchment, spoon your cookie batter. In the version pictured I just used a large table spoon. You could also make them smaller by using a 1 tablespoon measuring spoon to get them all even. (But where’s the fun in that?)
  6. Bake for 15 to 18 minutes.
  7. Let them cool on the baking tray for a few minutes then transfer them to your cooling rack or your mouth. I highly recommend the latter.

These cookies are soft with a bit of crunch with nice pops of butterscotch and banana with each bite. Enjoy!

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