Preheat the oven to 375 degrees
In a large mixing bowl, mash up your ripe banana then add the egg, syrup, vanilla and the almond butter and blend with an electric mixer.
In another bowl, stir together your dry ingredients. Now add the dry to the wet in three additions, mixing well between each one.
Line a cookie sheet with parchment. Use a half cup measure to scoop out batter onto the parchment, leaving 2 or 3 inches between each. Pop into a hot oven and bake for 12 to 14 minutes. Allow to cool for a few minutes before removing from the sheet and cooling completely on a rack.
Recipe by Sweet Potato Chronicles
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