You won’t want to eat just one of these cookies because they’re so delicious, but one will satisfy you because of the belly-filling fiber.
Swap option: You can prepare as directed, but omit the fresh ginger, ground ginger and cinnamon and stir in 1 cup of chopped 70%-cacao dark chocolate with the sliced almonds.
- 2 overripe bananas
- 1½ cups old-fashioned oats
- 2 tablespoons almond meal
- 2 tablespoons coconut oil
- 1 egg yolk
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sliced almonds
In a bowl, combine bananas, oats, almond meal, coconut oil, egg yolk, fresh ginger, ground ginger, cinnamon, and salt. Beat with a mixer on medium speed for 2 minutes. Stir in almonds. Let dough stand for 5 to 10 minutes to thicken.
Meanwhile, preheat oven to 375° F. Line 2 large baking sheets with parchment paper. Spoon heaping tablespoons of the dough onto the prepared baking sheets; press dough down slightly to flatten. Bake for 15 to 18 minutes or until lightly browned around the edges. Let cool on baking sheets for 2 minutes.
Transfer to a wire rack to cool completely.
Reprinted with permission from "Zero Sugar Cookbook" by David Zinczenko.