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 in such a simple way, because there is no need to stretch the dough, just 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.
How to make banana and maple syrup cookies
We will start by 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 a mixture of sugar and cinnamon. We place them on a tray with baking paper, crush them lightly with the bottom of a glass or with the palm of the hand and bake them for 35 minutes until they are golden 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 the time of the snack these cookies of banana and maple syrup. They are also ideal cookies for breakfast because they are energetic and also for the whole family because they are gluten-free.