Almond Butter Banana Cookies

So I made a mistake.  I forgot to post a recipe on Sunday and it wasn’t on purpose.  I was just spending an excessive amount of time away from the computer eating delicious food and making great memories with some friends.  It really felt great to unplug a bit and I plan on doing it more.  I will just plan better so you can have the normal deliciousness delivered anyways.  Anyways it was a great time with lots of great friends and now it’s back to the gym and eating clean for a while.  Why, because I ate a few too many “paleo” treats and am in a sugar coma.  Like what you ask, how about the ridiculously amazing Vanessa from Clean Eating with a Dirty Mind hand delivered her Paleo “Reese’s” Cheesecake with Fauxreo Crust and it was STUPID!!! And by stupid, I mean the most delicious thing I have ever ingested, which is why I had about half of it.  Vanessa = Evil Genius you should go check out.

Almond Butter Banana cookies

Either way, I get asked all the time about what people can make or eat for breakfast besides eggs that they can grab and go.  That honestly sounds like a tall order now that I have read over it but have no fear.  I normally tell people to make my banana bread and freeze it, make it into pancakes and freeze them or even make waffles out of them to grab, toast and go.  I normally don’t eat breakfast, but when I do it is bulletproof coffee and now I have something to dip in it.  These cookies are simple and easy to make in advance.  Throw some almond butter between them and make a sandwich but don’t be mad at me when you get addicted.  I won’t keep you anymore, go get your bake on and enjoy.

Almond Butter Banana cookies


4.7 from 55 reviews
Almond Butter Banana Cookies
Prep time
Cook time
Total time
Serves: 16
  • 3 medjool dates, pits removed (52 grams)
  • 2 ripe bananas (178 grams)
  • 1/2 cup of almond butter (120 grams)
  • 1 egg (58 grams)
  • 1/2 teaspoon lemon extract (or vanilla extract)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 cup crushed pecans (50 grams)
  1. Preheat your oven to 350 Degrees Fahrenheit (177 Celsius)
  2. Add your dates to a food processor and pulse until finely chopped
  3. Add your bananas, almond butter, egg, and lemon extract and process until you have a smooth batter with minimal chunks
  4. Add your nutmeg, cloves, baking soda and crushed pecans and mix one final time ensuring an even distribution of ingredients
  5. Use a medium cookie scoop and scoop the batter onto a parchment paper lined baking sheet leaving room for them to spread
  6. Bake for 10-12 minutes or until golden brown on the bottom
  7. Remove from the oven and let cool
These cookies are supposed to be chewy and cake like as that is what I was going for. Your batter will be slightly runny but will still bake.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****


  1. Batter seemed too runny for cookies (was afraid I’d be scraping it off the bottom of my brand new oven!), so I baked it as muffins instead – 25 min @ 350F. Came out great – love the flavor and texture! Will try a commenter’s suggestion of adding some shredded coconut next time around (maybe gluten-free oats?) and see if I can get cookies that way. Recipe seems amenable to a variety of add-ins, too, so I’ll probably try raisins and/or chocolate chips at some point. Thanks for an easy & delicious paleo breakfast/snack option!

  2. I was so excited to make these but actually ended up not being a huge fan. Not sure why. Either way, the first batch was eaten before the second one was even done. On the later batches I sprinkled some cinnamon and coconut sugar on top.

  3. Hello, I just made these cookies but it took over 30 minutes because it was still wet. They are out now so I hope they are okay. Any ideas?

    Thanks so much,


  4. Thanks, George for doing the hard part of developing this yummy recipe. After baking two batches in my toaster oven, I added about 1/4 c. of unsweetened coconut to the remaining batter. It held its shape much better, stayed puffier instead of so flat and was easier to remove from the parchment paper. I will make these again and add 1/2 c. of unsweetened coconut at the beginning.

  5. VERY GOOD!! Actually think they might taste amazing as pancakes or even a bread instead of the cookies. Different consistency like she said, cake like, but so so good! I’ve been getting very tired of almond flour recipes so this was a perfect addition to baking sweets!

  6. These are pretty yum! I had to use cashew butter as I didn’t have almond – And I think I over cooked one tray because I was waiting for them to crack like in the photo haha – I love banana cake so this is a great GF substitute! And good for a quick snack too – but I don’t know if I could only one at once?

  7. So delicious. Just made them tonight. They’re more like banana pancakes or thick crepes than traditional cookies. But incredibly yummy. I made them without pecans. I wonder what it would be like if I made them with peanut butter instead… These are a welcome sweet treat after 2 months into a gluten and dairy free diet. Thank you!

  8. These are so yummy! I had three bananas on hand, only two dates so I used two figs to replace the third date, I increased the volume of the ingredients just a bit to balance the third banana, and I added non-sweetened organic coconut flakes. My three year-old is not a fan, but my daughters will be delighted when they get home from school. Thanks for such a great (and easy) cookie recipe.

  9. I tried the recipe this evening and the cookies are wonderful! The batter was a little more fluid than other recipes but the cookies baked just as described and have a cake-like consistency. Very yummy!!

  10. Excellent cookies!! I used chopped up raw almonds and sprinkled cinnamon and ginger for a boost of flavor. The cookies came out similar to the texture of banana bread. Is it supposed to be like that?

  11. These were a mega hit. Even the non-paleo boyfriend likes them. And co-workers. Better than banana bread in cookie form!
    I also added: chia seeds, chunkier nuts, raisins, and dark choco chips. I’m kicking myself for not throwing in some ground flax seed and/or protein powder while I was at it. This is going in the “save” folder!

  12. i love these so much, i make them all the time! they are the best SCD/paleo cookies ive ever made, cant thank you enough for this amazing recipe!

  13. i love these so much, i make them all the time! they are the best SCD/paleo cookies ive ever made, cant thank you enough for this amazing recipe!

  14. A flax egg is basically : one tablespoon of ground flaxseeds plus three tablespoons of water. That equals 1 flax egg, & most of the time, it works pretty good instead of eggs for breads & cookies, etc. (I wouldn’t try it for meringue pie or anything like that though!) There are other ways to make a flax egg as well. You can also either beat them like an egg or let thems it a minute or two before adding to the recipe.

    By the way, those cookies like amazing! ^_^

  15. A flax egg is basically : one tablespoon of ground flaxseeds plus three tablespoons of water. That equals 1 flax egg, & most of the time, it works pretty good instead of eggs for breads & cookies, etc. (I wouldn’t try it for meringue pie or anything like that though!) There are other ways to make a flax egg as well.

    By the way, those cookies like amazing! ^_^

  16. These just came out of the oven and they are just as bit good as everyone says! We do a lot of backcountry backpacking and are always in search of delicious things to bring with us, and these just made the list! It should be noted that we typically bring a big fat loaf of your banana bread with us to munch on the first day before and on the trail. Its heavy but so worth it.

  17. These cookies are great! I substituted orange extract and walnuts. I am making a second batch now so I can freeze some since these won’t last long in the house! Thank you!

  18. Just made these.

    The taste of the ground cloves overwhelms the bananas and almond butter (for me anyway). Is it supposed to be that way? I used 1/4 teaspoon like the recipe says. The cloves aren’t a necessity for this recipe is it? :) Still tasty..but now i’m thinking i may have bought a super powerful thing of ground cloves that was made from unicorn tears.

  19. Very delicious cookies, thank you so much for sharing!
    One adjustment: try less butter! I found it super oily with 120g and am convinced that the half amount of butter works aswell :)

  20. Hiya!
    Just discovered your blog via Paleomg!! Love it! This is the first recipe I have tried and it turned out brilliant. All my non-paleo coworkers loved these cookies too!
    I also subbed walnuts for pecans just cause that was what I had in the cupboard- turned out yum!

    My 2 young daughters are on Low oxalate diet (no nuts), gluten free and allergic to dairy. Not to mention intolerant to eggs. A muffin has been virtually impossible till you came along!
    I substitute sunflower seed butter for the almond butter and coconut flakes for the nuts. Put it in a muffin tin. Result: Amazing banana muffins! MY daughters are so pleased. Next batch I replaced egg with flax egg. More dense but still awesome. Thankyou!!!!!

  22. Were these supposed to end up being puffy and pancake-like? Because I followed the recipe to a T and they look nothing like the picture and don’t taste all that amazing…

  23. HOLY SMOKES!! These cookies are incredible!! I used one ripe banana and one that I had frozen. I also had to sub about 10 deglet dates (that i popped in the microwave in a bowl full of water) for the medjool dates. Threw everything into my Blentec and in 30 seconds I had the most delicious, semi fluffy dough. These cookies are my new fave. I also added enjoy life chocolate chips to half of the batch. SOOOOO GOOD! You sir, Mr Caveman, are pure, culinary, better than betty GENIUS!

  24. I just finished baking these and can I just say that there aren’t words to describe how AMAZING they are. Everyone in my family was eagerly awaiting for them to come out of the oven since the smell was soo appealing. Even though it’s 11pm we couldn’t hold ourselves back and each had a taste. I will be making more this weekend to share with friends and family. Cannot wait =).

  25. This was the first recipe I tried from your site. This one came out great. I couldn’t find the top to my food processor, so I ended up using a magic bullet to make the batter/dough. I had to mix it up every now and again with a fork, but it did the job! They’re very soft and cakey, kind of like a muffin top. They came out looking like cookies and they taste great. What more could you ask for?

  26. I found your recipe this morning and I couldn’t wait to get home and make them. They are Delicious ! I added few Chocolat chips in the mix.

  27. Oh my gosh…delicious! I had to sub my homemade cashew butter for the almond, about 10 california dates instead of the Medjool, and no cloves so I used cinnamon…DELICIOUS! (Can you tell I couldn’t wait until I had the perfect ingredients?) Thanks soooo much for the fabulous recipe…it’s a keeper!

  28. These are amazing! I had no bananas used ripe plantains instead, they turned out delicious! My 11 year old loves them. As soon as they came out of the oven, my daughter ate four of them.

  29. Absolutely fantastic! No honey or maple syrup and yet they are so sweet and tasty! Even my husband loved theese ( and he is pretty picky about my paleo baking) The kids also loved them. I added some chocolate chips, and some cinnamon to. Will make them again soon!

  30. Love these! I make them a couple of times a month and they are perfect for breakfast or snack on the run. Still amazed that they have no oil in them whatsoever.

  31. Made these with my kids tonight and they were great-added a half a cup of coconut flour because batter seemed too runny and added enjoy life mini chocolate chips in half the batch-they were a major hit with everyone including my GF husband who doesn’t usually go for “healthy” cookies! Thanks! :)

  32. I made this today, subbing the dates for raisins and the pecans for mixed seeds. (Money is short, I can only use what I have)

    I did however forget to put in the bicarb, which was heartbreaking. They tasted nice though and I will be sure to try them again another time (not omitting any of the ingredients next time!!!)

  33. I’ve made this a couple of times now. Definitely tasty! And since you asked for feedback on substitutions:

    1) the first time I made it I stayed pretty close to the recipe. I tripled the vanilla, because I love it. :). And I have little patience for rolling cookie balls, so I just poured the batter into an 8×8 Pyrex pan and made it brownie style. :). It’s very light and fluffy when still hot (I have NO patience), but after it cools enough, it gets a bit denser and has a cakey-brownie texture. Baking time 20-22 minutes.

    2) the second time I skipped the pecans for a smoother brownie texture, added 1/2 tsp cinnamon to try and cover up the almond butter flavor a little better, and I only had one banana so used a ripe plantain instead of the second. (Ripe = more yellow than black.) I was curious how that would work. Baking time about 28 minutes. (I lost track somewhere in the 26-30 minute range.). Really nice texture, a little less sweet & a little less almond buttery than the first. It’s basically a 1″ high banana bread. I haven’t had banana bread in 2 years. THANK YOU. My totally non-paleo husband really liked it too – he suggested it should be served with whipped cream. I kind of want to do another batch with mini chocolate chips – the way I used to with my old banana bread recipe, but I suspect that way lies madness. :)

    Thanks George, you’re awesome! *smooches*

      1. PS. I managed to save one for mom. Mom’s eyes went wide. She can’t believe there’s nothing floury in it. She said I had to send her the recipe with my additions. I think she’s excited to have a new passover recipe. :)

  34. Wow, these are SO delicious and easy to make. I am not crazy about dates, but you can’t taste them. I used the Apple Pie Spice from Penzey’s. I’ve made these twice and the second time I baked them in a coconut oiled mini muffin pan, and they came out perfectly. Next time I’m going to add a little shredded carrot. THANKS for the recipe; it’s the best!

  35. Subbed half an avocado for one banana (probably could sub for both!), used a lot of cinnamon and very little ground cloves, and walnuts for pecans (what I had). I’m new to paleo/Primal and was missing a sweet element in my life! These are great, may have needed about 15 in the oven, but I’ll toaster oven a couple in the am for breakfast! Can’t even taste the dates (if you don’t like them).

    So versatile, thank you!!

  36. Thank you, thank you!!! I don’t normally do reviews of recipes I cook… but these are amazing! OMG!!! I have been completely “processed sugar-free” for almost 2 months (still eating fruit and agave). My entire family loved these. My children could not get enough. My 9 month old thought they were the greatest things ever. ANYWAY, I added cinnamon as a pp suggested I do think next time I am going to add ginger also! Also, going to make a double batch and freeze some. Great idea! Thank you again for curing my sweet tooth!

  37. I just made these cookies, and they’re delish! I didn’t have the cloves so I used cinnamon instead and they came out yummy. Everyone loved them in my house.

  38. Would u recommend refrigerating these? I’ve noticed some recipes using apples & banana start to ferment after few days…. They are delicious btw!

  39. Just finished making these cookies. Didnt have dates or honey so I used maple syrup. I only used 1 T because I thought they would be too runny. Turns out the batter was fine and the cookies didnt spread too much and I probably could have used more syrup because they could be slightly sweeter. The last pan i added chocolate mini morsels to see if that helped….we’ll see. Great recipe and easy too!!

  40. I’ve made these twice now… they are so perfect! This second time I made them in mini-muffin tins, and added some coconut and dark choc chips. I think they’re very versatile! Definitely a keeper, and even guest-worthy! (Not easy with Paleo!) THANK YOU!

  41. Made these today – they taste phenomenal, but came out more cake-like it texture rather than cookie. Any idea why this might be? Could it be because I blended it too much and added too much air? Otherwise I don’t know where I went wrong. In saying that, they taste like delicious rounds of banana bread (which is still soooooo good)!

  42. I made these this afternoon and followed the recipe exactly…except I had a major chocolate craving, so added some dark chocolate chips. YUMMO! I will be making these again as soon as my current stash runs out :-) Thanks so much for the recipe, George!!

  43. Do you think it would be ok with sunflower seed butter in lieu of Almond butter? I think I’m gonna live on the edge and just try it! Thanks for the recipe!

      1. I tried making these with sunflower seed butter and they turned green while they were baking! Not the most appetizing-looking except maybe if you were the Grinch. After I took them out of the oven they have a greenish tint to them. They tasted alright but I would not recommend going the sunflower seed butter route!

        1. The green is from a chemical reaction between the sunflower seeds and the baking soda. They’re still safe to eat, even though they might look more appropriate for St. Patrick’s Day. Plus, now you now how to get green food without using artificial food color!

  44. Just made these this morning. I had to add two tablespoons of coconut flour because I felt my batter was a bit too runny, and I added some cinnamon because I have a cinnamon addiction! In any regard, they turned out awesome. I will definitely be making them again soon! Thank you so much for the awesome recipe!

  45. Another winner! My 5 year old said, “They taste like real cookies!” And that’s huge because he’s very hesitant on all the new Paleoish recipes I’ve tried. Thanks for another great recipe!

  46. Made these for breakfast for my sister’s bridal party this past weekend… when they asked, I told them they were “kinda like the soft part of a Nutri-grain bar, but WAY better”… they loved them and the whole batch disappeared in minutes! I also used walnuts instead of pecans since that’s what I had on hand. Will definitely make these again (and again and again and again…)!

  47. I have made these 2 times now and the cookies never make it past the cooling rack before the hubby and kids devour them( I do manage to snag a few myself) Very good thank you.

  48. I love how quick and easy these were, including clean up!…maybe the most important part : )

    The fact that they are not too sweet, and a bit cake-like makes them like perfect little breakfast pancakes. Thank you for the great recipe!

  49. I just made these for the 4th of July and they’re a hit! I know you said they would be soft, but in your picture, they look more crispy like regular cookies. At any rate, thank you so much for posting recipes and making it easy to stay Paleo on the holidays!

  50. I’m definitely going to make these b/c I HATE eggs! And I’m tired of oatmeal w/banana protein powder (I know, I know….oatmeal is not Paleo…LOL!) every morning. Thanks!!

      1. What brand of almond butter & coconut flour do you use for your recipes, please? btw, read your story…WOW! Awesome for you!! (I follow/found you on Instagram but never knew your story.) Thanks for your service!

  51. I made these the other day with sun-butter and they were great! Even my picky roommate liked them. But it got me thinking…Do you think this batter would work for pancakes?

  52. My hubby loved them, he even whipped some kerrygold butter and make a sandwich with them- they were sooo good like that- I share your recipe on facebook and said how good it was that friends want me to translate your recipe for them to spanish and french. lol!!

  53. my batter came out a tad runny. is that how it’s supposed to be? i got a bit nervous and was afraid the batter would just spread on the cookie sheet. so i added a little bit of coconut flour.

  54. Hi!

    What brand of almond butter do you use? My batter was very runny and they turned out soft and cake-like. Delicious though but not cookie-consistency. Thanks!

  55. My whole family loves these! It is nice to have something just a little different from a muffin. I was a little leery of trying the lemon extract just because I always use vanilla. I figured that I had always trusted you up to this point with very positive results, so I used the lemon. Winner!! I love how much it adds to the flavor of the cookie. Well done and thank you!

  56. Made these tonight! I turned them into muffins- used cashew butter instead of almond butter and omitted the dates. Threw in a few dark chocolate chips for good measure!! I had to cook them a little longer, since they were in muffin liners! Love this recipe! So easy! Can’t wait to make it again!! Thanks George!! :)

  57. Wow Wow Wow!! I made these while I had my paleo garlic ginger chicken cooking in the oven. I followed the recipe as is except adding a sprinkle of pecans to the top of each one. I cooked for 10 minutes in a “whoppie pie” pan AKA a smaller diameter muffin top pan. These will be perfect for grab & go breakfast if only I can make them last until tomorrow morning!.

  58. I added salt and another date. They still are not as sweet as I’d like. Should have thought to add maple syrup or honey. I am quasi-paleo, so am willing to stretch things. THank you!

  59. I whipped up a batch of these tonight and they came out fluffy, like muffins. Another person had this problem too. Not sure if my butter was salted or not. What about baking powder vs soda?? Even though they weren’t “right” they were still very good!

  60. Substituted 1/4 cup applesauce for egg. Used my muffin-top pan. Super good idea for a quick on the go breakfast! THANKS!

  61. Haven’t made these yet, but they will be part of my weekend kitchen activities! Thanks for the recipe. I don’t have dates, but think I’ll use dried figs instead. Also, what do you think about using almond flour instead of almond butter? Same measurements or use more or less?

    Can’t wait to try regardless!

  62. Oh wow, George, these look yummy! I have some questions for you. How many cookies does this recipe make? You stated “16 servings” but am curious the total number of cookies to expect since I don’t know how many are considered “1 serving.” Also, how do you store these cookies? Are they ok in a cookie tin at room temperature? Do they freeze well? TIA

  63. Made these and my entire family loved loved loved them! This will definately stay in my breakfast rotation!

  64. Did you say, “remove from oven and let cool?”…really? Cause there is no way that was gonna happen. These are awesome! Okay, confession – I had to sub some things for what I had on hand, so here goes: hazelnut butter instead of almond, chopped the dates instead of pureeing, no pecans or any other nuts so threw in about 4 tbl shredded coconut, threw in some raisins, and also some dark choc chips…oh, and topped them of with a bit of coarse sea salt. Heavenly! Hubbie, who sticks his nose in the air at the thought of paleo, and considers himself a cookie expert, loved these! And so easy, too…what could be better? Thanks!

  65. I think I will try these with sweet potatoes (banana) and a little honey(dates). And maybe adding a few chocolate chips so the whole family will try them, well not the dog. Thanks for the new recipe.

  66. George this is an awesome recipe!! I substituted the peacons with green apples. Just used 1 whole apple. Super delicious! I made about 10 cookies an 10 muffins!! Success!! Thanks again!!

  67. Wow, just wow! These are incredible! I have been training (HIIT) and eating clean for about ten months now and I am contemplating going full paleo (I might have to once I start CrossFit). But since I have a little extra time on my hands I figured I’d try it out to, one, see if I can actually do it and two, see how time consuming/expensive it’s going to be. However, that being said, you cannot put a price tag on health and fitness and who knew baking without flours and sugars could be so ridiculously delicious?!? Thanks you George, you are awesome!!! XOXOXO

  68. I made these tonight and they taste great. Mine turned out big and puffy. I think its because the almond butter had salt in it. lol They are like banana bread cookies. Next time I will buy unsalted almond butter. :)

  69. Thanks for sharing this great recipe! I made 2 changes:

    I didn’t have dates and left that ingredient out.
    I didn’t have almond butter so I made some in the food processor step 3.
    I put 4 oz. raw almonds with skin on and .25 oz of expeller-pressed coconut oil in the food processor and blended until smooth…several minutes. Then I picked up with step 3 and the remaining ingredients. The cookies are delicious, not too sweet, and using parchment paper changed my mind about cookies….they really can come off the pan in one piece! I want to try this again soon with sweet potatoes. Thanks for the inspiration to try something new.

  70. These are fabulous! Note to all, read the instructions, specifically what order to blend things. I just tossed everything into my Vitamix and blended…well the pecans were basically turned into pecan butter which changed the batter consistency and cookie texture. Next time, I’ll blend everything and then stir in the pecans. At least they tasted great!

  71. Hi!!!! Just made these this morning. Everyone loves them even my toddler;). I added a tbsp of maple syrup and 1/4 cup chocolate chips! Delish! They are soft, we’re yours also? Thanks for the awesome recipe!

  72. Just made these and the banana bread. They are both fantastic!! My kids loved the banana bread (made them into muffins) and this will make my life so much easier in the mornings. Trying to feed 3 kids for breakfast isn’t pretty. Thank you!

  73. These look wonderful! I’m always trying to find something else to eat for breakfast that is quick and easy and not eggs (I have a 5 week old so cooking in the morning is a bit laughable) and I can totally make these during his nap time and the hubby and I can actually eat breakfast like civilized people!

  74. These look amazing! I am so excited about this one. Thankfully, with 6 littles and a husband I can’t eat all of them…or maybe I will :)

    Thank you for helping us indulge our kids without all the junk!

  75. This are amazing, they’re not super sweet, easy to make. The only problem I have is eating just one. Thanks for posting this recipe :)

      1. That’s what I was wondering too! Had some on hand a week ago lol. Do we need to add more of any other ingredient or leave same.

  76. WOW, these look great, but it seems like they’d be really sweet with 2 ripe bananas AND 3 dates….on a 1-10 scale, 10 being sweetest, how sweet would you rate these?

  77. I’m quickly realizing I’m in a lot of trouble!
    I came across your blog after hearing about you on my other favorite blog: PaleOMG (ahhh, I love that girl and her recipes).
    She has sparked a lot of addictions in the few months since I’ve converted – and now I can add you as another new addiction.
    I’ve been Paleo/crossfit since April. And while I can say that converting to Paleo was surprisingly easy for me, crossfit is not. I struggle every class and always come in last place – but hey I still show up. Since April I’ve lost 8% body fat and hope to continue that trend until I look as great as you do… well maybe not you, you’re a dude, I am not… so I guess my goal should be to look as good as Juli :)
    Your recipes look crazy good – and I can’t wait to add them to my collection.
    Remember those addictions I mentioned… following Juli I have been so inspired that I purchased over a dozen paleo cookbooks in just over a month. I promised my husband that I wouldn’t buy anymore cookbooks!! Looks like I lied cuz I see you have one too … sorry husband (not really) :)

    THANK YOU for continuing to keep my new paleo lifestyle easy and delicious!

    1. Eve – keep at the Crossfit thing! I’ve now been doing it just over a year and STILL come in last on some WOD’s. The results are totally worth it, though so keep at it!!


  78. These look amazing…. Can’t wait to try them out this weekend! Hopefully they’ll help curb my sweet tooth so I don’t want to eat any non-paleo junk! ;)

  79. thx for this one! I’m on a lchf/paleo diet and dont want to eat bananas, but I need a bar or cookie for my ultramarathon in august! so what happens when I leav away the banana, how can I replace the banana?

    or some idea for a lchf/paleo friendli bar?

    happy days
    massimo from switzerland

  80. Love you. Had the best time ever this weekend. Can’t wait to do it again soon, but not too soon, my pants don’t fit. Thanks again for everything! Glad you enjoyed the cheesecake. I’m still craving all things mac nut. ;)

  81. Oh my goodness; these look just like my mother’s molasses cookies. I’m going to have to try them, just to see that almond butter banana cookies rock as hard as molasses. :)

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