Banana Snaps (SCD)
1 cup Pecan Meal
4 cups Almond Flour
1/4 teas. Sea Salt
1/4 teas. Baking Soda
1 teas. Cinnamon
2/3 to 3/4 cup mashed Ripe Banana
1/4 cup melted Butter
1/2 cup Honey
1 Egg
1 teas. Vanilla Extract
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
In a large bowl combine dry ingredients. In a medium bowl mix wet ingredients together. Pour wet ingredients into dry and stir until combined. Chill in freezer or refrigerator until it can be handled easier (10 to 30 minutes). Roll dough into small balls, about 1/2 inch diameter, the size of a large marble steely, and place on cookie sheet. With wet hands press cookie dough balls flat. Bake 20 to 30 minutes, depending on how crunchy you like your cookies. Makes about 6 or 7 dozen.
These keep well, for about 10 days in an airtight container (we live in a dry climate, so humidity may affect shelf life).
This post is linked to Fightback Fridays.
These look lovely, I'm going to try them soon!
ReplyDeleteI will wait to make these for my family when the humidity goes away. I found making cookies with almond flour that they do not stay crisp with all this humid weather in Ottawa,Canada. These cookies look so yummy and I like the fact that it makes 6 to 7 dozen.
ReplyDeleteHow do you get pecan meal not to become pecan butter?
ReplyDeleteI purchase the pecan meal. But I don't think pecan butter would affect the recipe. I tried to make nut meals and flours for other recipes that turned into butter and they turned out fine.
ReplyDelete