![]() Sift in the brown rice flour, baking powder, cinnamon, and pinch of salt (if adding). In a medium bowl, mash the banana with a fork until smooth.Whisk in the eggs, almond milk, coconut oil, and vanilla to combine. The recipe makes 18 cookies which will store nicely in an airtight container at room temperature for up to 3 days, or 1 month in the freezer. Line a 9×9 baking pan with parchment paper.
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