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Smash banana and mix with almond flour until a smooth dough forms.
Depending on the size of your banana, you may need to slowly add a little extra almond flour. Your dough should be easy to roll, not super wet/sticky.
Roll dough into small balls, flatten thin with a fork, then bake on parchment paper at 375°F for 13–16 mins until golden on the edges.
Let it cool completely to make it crispy.
Optional: press cookies into melted chocolate and chill for chocolate bottom cookies.