Vegan 1-Ingredient Almond Butter Cookies
Ingredients:
1 cup Almond butter
Instructions: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a medium bowl, scoop out 1 cup of almond butter (make sure it's well-stirred if using natural almond butter). 3. Using a spoon or cookie scoop, portion the almond butter into tablespoon-sized balls and place them onto the prepared baking sheet, leaving some space between each cookie. 4. Gently press down each ball of almond butter with the tines of a fork, creating a crisscross pattern. 5. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the cookies have firmed up. 6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious, vegan almond butter cookies as a quick snack or dessert!
Preheat your oven to 350°F (175°C). Grease or line a small loaf pan or round cake tin with parchment paper to prevent sticking. Peel the ripe bananas and mash them thoroughly using a fork or potato masher until smooth and lump-free. Pour the mashed bananas into the prepared cake tin and spread it evenly with a spatula. Place the tin in the oven and bake for 25-30 minutes or until the cake is firm to the touch and slightly golden on top. Remove the cake from the oven and let it cool in the tin for about 5-10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the banana cake into squares or wedges and serve. You can enjoy it as is or top with a sprinkle of cinnamon, some honey, or a dollop of whipped coconut cream.