Ingredients
Instructions
- Mash the bananas and mix with the juice from the orange or tangerine to prevent browning.
- Mix all the ingredients together in a bowl using a spoon. Allow the batter to sit for 10 minutes.
- While the dough is resting, pre-heat the oven at 350°F and line a large baking sheet with a silicone baking mat or parchment paper. If you don’t have those, grease the pan.
- Use a small cookie scoop or drop the dough by the spoonful onto the baking sheet. Flatten with a fork.
- Bake until firm on the top and golden brown on the bottom, 15-30 minutes. When using a silicone mat, it is on the longer side.
- Transfer to a wire rack to cool.
Nutrition Facts | |
19 | |
Serving size | 1 Cookie (33g) |
Amount per serving | |
Calories | 80 |
% Daily Value* | |
Total Fat 2.5g | 3 |
Saturated Fat 0 | 0 |
Cholesterol 0 | 0 |
Sodium 65 | 3 |
Total Carbohydrate 13 | 5 |
Dietary Fiber 2 | 7 |
Total Sugars 5 | |
Incl. 0 Added Sugars | 0 |
Protein 2 | |
Vitamin D 0 | 0 |
Calcium 9 | 0 |
Iron 1 | 6 |
Potassium 135 | 2 |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet, 2,000 calories a day is used for general nutrition advice. |
Bonus Tips
Storage: store leftovers in an airtight container in the refrigerator and consume in 7 days.