Preheat the oven to 170°C/ 340°F /Gas Mark 3, and arrange the oven tray onto the middle shelf.
Place the bananas and almond flour in a food processor ( a blender should work just fine).
Mix until combined, about 1 minute. Your cookie dough mixture should be creamy but firm enough to be scooped with an ice cream scoop or a spoon.
If it's too creamy, add a little more almond flour (start with 1 tbsp, then add another 1 tbsp if necessary).
Use an ice cream scoop with a spring release or a spoon to drop the cookies onto a baking tray covered with parchment paper.
Flatten each cookie ball just a tiny bit with the palm of your hand or the back of a spoon.
Place the baking tray in the oven (on top of the preheated oven tray) and bake for about 20-30 minutes (depending on your oven type), or until they look golden and crunchy on the outside.
Take the cookies out of the oven, and allow to cool slightly.
Drizzle some optional melted chocolate if you like, allow the chocolate to set and serve.
Baking tip: A cookie scoop or ice cream scoop is the best tool for scooping the cookie dough.It allows you to drop cookies with the same amount of dough. That means the cookies will bake more evenly, too.How to store: These cookies will keep well in the fridge for up to 5 days.Store in an airtight container. This will prevent the cookies from drying out, and from catching the smell of other foods in the fridge.Nutritional info: serving portion is 2 cookies, dark chocolate is not included in the nutritional calculation.