Turmeric Latte Breakfast Cookies

1.Blend the bananas, milk, molasses, and coffee extract.

2.Add the spices, baking powder, tapioca starch, and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour.

3.Stir in the nuts/seeds/chocolate chips.

4.Drop spoonfuls of batter onto a baking pan lined with parchment paper leaving enough space for some spreading. You will need 2 pans or to bake them in 2 batches.

5.Bake for 15 minutes at 350F or until lightly brown on the edges.

6.Remove from the oven and cool for at least 10 minutes before removing from the pan.

7.Enjoy warm or I actually prefer them chilled. They will last in the fridge for up to a week.