Pre­heat the oven to 375 degrees

In a large mix­ing bowl, mash up your ripe banana then add the egg, syrup, vanilla and the almond but­ter and blend with an elec­tric mixer.

In another bowl, stir together your dry ingre­di­ents. Now add the dry to the wet in three addi­tions, mix­ing well between each one.

Line a cookie sheet with parch­ment. Use a half cup mea­sure to scoop out bat­ter onto the parch­ment, leav­ing 2 or 3 inches between each. Pop into a hot oven and bake for 12 to 14 min­utes. Allow to cool for a few min­utes before remov­ing from the sheet and cool­ing com­pletely on a rack.

Recipe by Sweet Potato Chronicles