These are gluten-free and not too bad for you! Each cookie has about 7 grams of protein, 16 grams of fat, and 13 grams of carbs. They are also 219 calories. (Compared with a normal chocolate chip cookie that has over 300 calories and has 42 grams of carbs). I eat these delicious cookies as a snack between lunch and dinner or for breakfast with a cup of tea and a bowl of fruit.
And did I mention how fluffy and moist these are? They melt in your mouth!

Banana Almond Muffin Top Cookies (Yields 10-11)

Ingredients:
1 ripe banana
1/2 c almond butter
1 1/4 c almond flour
2 tbsp melted coconut oil, and extra to spread onto the foil for baking
2 tbsp maple syrup
1/4 c unsweetened apple sauce
1 egg
1/4 tsp baking soda

Directions:
1) Preheat oven to 350F
2) Mash the banana (or let your mixer mash it for you)
3) Put all the ingredients into your mixer or a large bowl. Mix until combined
4) Spread some coconut oil over a lined baking sheet to prevent sticking
5) Use a 1/4 cup measure to scoop the batter. Fill the measuring cup about 3/4 of the way and pour onto baking sheet into circles. About 6 will fit per cooking tray
6) Bake at 350F for 12-14 minutes. Let cool for 10 minutes before enjoying.

Happy Cookie Baking,
<3 TTT