Banana Almond Flour St. Patrick's Day Cookies

Lucky you 🍀 My Banana Almond Flour St. Patrick’s Day Cookies are soft, naturally sweet, and made with ingredients you can actually feel good about.

Made with my almond flour, and simple all natural ingredients, these cookies are completely gluten free and full of wholesome flavor. No refined flour, no artificial anything — just a better-for-you festive treat that still tastes like dessert. 💚🍪

2 ½ cups of Banana Almond Flour

½ cup Greek yogurt

1/3 cup Monk fruit or your choice of sweetener

1 tsp of Baking Powder

1 tsp of Pure Vanilla Extract

Dash (1/8^th tsp) of salt

Chocolate Dip

½ cup of Lily’s Chocolate Chips (I like dark chocolate)

2 tsp of Coconut oil

3 Tbsp Peanuts, Pecans, or Walnuts (chopped)

Directions

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Mixer your yogurt and sugar, until fluffy and light in color.

3. Mix in your vanilla.

4. Mix your almond flour, baking powder, and salt in a separate bowl.

5. Combine your wet ingredients to your dry. Mix well.

6. Refrigerate your dough for 30 minutes, covered.

7. While being refrigerated, pick some fun cookie cutters. I’m choosing clover cookie cutters for St. Patrick’s Day.

8. Roll your dough to about 1/3 inch thick. Press your cookie cutter in your dough and place on your baking sheet.

9. Bake about 8-10 minutes, until the edges ae golden. Let cool completely on the sheet before handling (cookies will harden as they cool).

Chocolate Dip

1. Allow cookies to cool and harden completely before dipping.  I like chocolate. Line a small baking sheet with parchment paper.

2. Mel your sugar-free chocolate and coconut oil in microwave every 15 seconds until smooth. Once melted, dip the cookies halfway into the chocolate and place onto the lined sheet. Immediately sprinkle with chopped nuts before the chocolate sets.

3. Chill in refrigerator before handling, until the chocolate is firm.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.