Step 1

Preheat the oven to 350℉ and line a baking sheet with parchment paper.

Step 2

Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well.

Step 3

Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure).

Step 4

Add the maple syrup and the egg if using.

Step 5

Mix until all the ingredients are evenly incorporated.

Step 6

Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet.

Step 7

Gently flatten the cookies with a fork or back of a spoon.

Step 8

Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)

Step 9

After the cookies come out of the oven, place them on a wire rack to cool.

Step 10

Let the cookies come to room temperature before eating.

Step 11

Store in an air tight container in the fridge for up to 5 days.