Preheat your oven to 350 degrees Fahrenheit. Put all ingredients, with the exception of the water, into your high-power blender or food processor. Process until a thick dough forms. Add the water and pulse until the dough is thick and creamy. (Note: if you don’t have a high-power blender or food process, blend together the banana, water, and almond butter in your blender, transfer to a bowl, add remaining ingredients, and stir until well combined.) Using a small ice cream scoop or medium-sized spoon, place batter scoop by scoop onto a cookie tray lined with parchment paper (the number of cookies the batter makes will depend on how big you make your cookies). To slightly flatten and shape the cookies rinse your clean fingertips under running water, and then shape as desired. When the dough starts to stick to your fingers, re-rinse your fingertips and continue. Place prepared cookie tray into the preheated oven and cook for about 20 minutes (until the top of the cookies have little holes in them and no longer stick to your fingers when lightly touched). The cookies will feel a bit soft at the 20-minute mark but the outer shell will be crisp. Remove them from the oven and let them cool. Once cool, gobble them up and store any leftovers in the fridge.

Recipe was created by Precision Nutrition with the original source located here.


teff flour 1 cup

almond meal 1 cup

almond butter 1/2 cup

coconut sugar 1.5 cups

banana, peeled 1

ginger 1 tsp

cinnamon 1 tbsp

water 1/4 cup