These maple syrup and banana cookies They will become the queens of your breakfasts and snacks. They are crispy, full of flavor and very nutritious, also without gluten because they do not carry wheat flour, so all family members can enjoy them without exceptions.
With the advantage that they are made so fast and so simple, because there is no need to stretch the dough, simply make some balls that they themselves stretch in the oven, since they are of those cookie-type cookies that they themselves adopt an irregular and rustic shape. Crispy on the outside and soft on the inside will delight all members of the house.Direct to the Palate Lemon and polenta cookies: cookie-free recipe (gluten-free, egg-free, butter-free and sugar-free)
IngredientsFor 16 units
- Banana 250 g
- Ground Almond 240 g
- Maple syrup 80 ml
- Sugar 120 g
- Ground cinnamon to taste
How to make banana and maple syrup cookiesDifficulty: Easy
- Total time 45 m
- Elaboration 10 m
- 35 m cooking
We will begin preheating the oven to 160ºC. We put the ripe bananas and crush them with a fork to form a porridge, add the almond flour and the maple syrup and mix to combine ingredients.
We combine the sugar with the cinnamon powder, we reserve. We form dough balls of the same size with the help of two teaspoons and batter them with the sugar and cinnamon mixture. We place them on a tray with baking paper, lightly crush them with the bottom of a glass or with the palm of your hand and we bake for 35 minutes until golden brown and crispy. Let cool on a wire rack. Consume in about three days.
With what to accompany the banana cookies and maple syrup
A good glass of almond milk is perfect to accompany at snack time these maple syrup and banana cookies. They are also ideal cookies for breakfast because they are energetic and also for the whole family because they are gluten free.