-Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
-In a large bowl, mash bananas using a hand mixer. Add almond butter, cacao powder, vanilla, baking soda, cinnamon, and salt and mix to combine using hand mixer.
-Add almond flour to bowl and mix everything until well mixed.
-Stir in chocolate chips/chunks into batter until well incorporated.
-Scoop even scoops using a ice cream/cookie scoop and place on prepared baking sheet.
-Bake cookies for 15 minutes or until cookies are slightly golden on tops and bottom.
Note: Cookies are even better the next day. Due to their “cake” like texture I prefer to keep them in the refrigerator so they stay fresh longer, but they probably won’t last too long.
Makes 10 to 12 cookies
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