Instructions

• Preheat the oven to 350°F and place a rack in the center position. Line a large baking sheet with parchment paper.
• Peel 2 ripe bananas and mash them in a bowl until creamy (about 2/3 cup mashed banana).
• Add 1 egg and 3 Tbsp pure maple syrup to the mashed banana and whisk until well combined.
• Add 1 1/2 cups almond flour, 1/2 tsp ground cinnamon, and a pinch of sea salt. Stir until the mixture is fully combined; it will be wet and sticky.
• If using, fold in 1/4 cup chocolate chips or sprinkle them on top of the dropped dough.
• Drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing the cookies about 2 inches apart. Gently flatten each mound into a cookie shape if desired.
• Bake on the center rack for 20 to 28 minutes, until the cookies are golden-brown around the edges and set in the center.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.