Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

1 1/2 cups almond flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1 tablespoon pure maple syrup
1 1/4 cup overly ripe mashed bananas (about 4 medium bananas)
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well. Mash the bananas with a fork and add them to the dry ingredients (mash and then measure). Add the maple syrup. Mix until all the ingredients are evenly incorporated. Scoop about 1 1/2 tablespoons of dough onto a baking sheet and gently flatten the cookies with a fork or back of a spoon. Bake for 26-30 minutes until the middles have set and aren’t wet (mine took about 28 minutes). After the cookies come out of the oven, place them on a wire rack to cool. Let the cookies come to room temperature before eating. Store in an air-tight container in the fridge for up to 5 days.