Cookie Ingredients:

• 1/4 cup creamy Almond butter
• 1/4 cup softened coconut oil
• 1 egg (or 1 Flax Egg **)
• 1/2 cup mashed banana (from about 1 medium ripe banana)
• 3 tbsp Maple Syrup
• 3 tbsp Coconut Sugar
• 2 tsp Vanilla Extract
• 1.5 cups almond flour
• 1/4 cup arrowroot flour
• 1/2 tsp baking Soda
• 1/4 tsp Sea Salt
• 2 tsp cinnamon
• 1/2 cup chopped walnuts

Chai Frosting:

• 4 oz Cream Cheese Frosting (use plant-based if vegan)
• 1 tbsp maple syrup (add more to taste)
• 2 tbsp coconut milk
• 1/2 tsp Vanilla Extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger

Cookie Instructions:

1. Preheat oven to 350 degrees F.
2. Cream almond butter, coconut oil, and egg with a hand mixer until fluffy. Alternatively, use a whisk to combine.
3. Add mashed banana, maple syrup, coconut sugar, and vanilla. Continue mixing until well combined.
4. Mix in almond flour, arrowroot flour, baking soda, salt, and cinnamon with a spoon until just combined. The mixture should be sticky.
5. Fold in chopped walnuts. Place the bowl in the fridge for 15-30 minutes to help the dough hydrate. If skipping this step, add 1/4 cup almond flour to thicken the dough.
6. Layer a baking sheet with parchment paper. Scoop approximately 2 tbsp of dough for each cookie, making sure to separate them since they will expand when baking.
7. Bake the cookies for 5-10 minutes. Avoid overbaking; the cookies should seem slightly underbaked when taken out of the oven but will firm up while cooling.
8. Let the cookies cool completely before eating.

Optional Chai Frosting Instructions:

1. Combine all frosting ingredients in the bowl of a hand mixer.
2. Mix until light and fluffy. Adjust sweetness with more maple syrup if needed.
3. If the frosting is too thick, add 1 tbsp coconut milk.