Preheat the oven to 350℉ and line a baking sheet with parchment paper

Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well

Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)

Add the maple syrup

Mix until all the ingredients are evenly incorporated

Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet

Gently flatten the cookies with a fork or back of a spoon.

Bake for 26-28 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)

After the cookies come out of the oven, place them on a wire rack to cool

Let the cookies come to room temperature before eating

Store in an air tight container in the fridge for up to 5 days