Almond Butter Cookie Parfait

Ingredients

1 Mason Jar

1 Banana, sliced 1/4 inch thick

2 Tablespoons Maple Syrup

1 Teaspoon Cinnamon

1/2 Pint Vanilla Halo Top Ice Cream

1 Egg

1/4 Cup Coconut Butter

1/4 Cup Nut Butter

1/2 Cup Brown Sugar

1/4 Cup Organic Cane Sugar

1 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Baking Soda

1/2 Teaspoon Sea Salt

1 Cup Oat Flour, or 1 Cup Rolled Oats, Blended

1 Cup Raw Almonds, Blended

1/2 a Bag of Chocolate Chunks (My favorite chocolate chunks are the Enjoy Life brand!)

Directions for Cookies

Preheat Oven to 350

Line Baking Sheet with Parchment Paper

Using an Electric Mixer, beat the coconut butter and nut butter until well combined

Add in both sugars, and vanilla and continue mixing for about 1 minute

Beat in egg

Slowly pour in the dry ingredients (Blended almonds, Oat flour, Baking powder, and Baking Soda) and continue mixing until all ingredients are well incorporated

Fold in the chocolate chunks

Using a small portion scoop (or a tablespoon) scoop out even balls of cookie dough and place about 2 inches apart on the baking sheet

Bake for about 10-12 minutes or until the dough spreads out and turns a light golden color

Once golden, let cookies cool on the baking sheet for an additional 5-10 minutes to allow them to crisp up

After 5-10 minutes transfer cookies to cooling rack

Directions for Bananas

Heat a small saucepan, and spray with non-sticking cooking spray (I use coconut oil spray)

Once pan is heated, add sliced bananas along with the maple syrup

Make sure to continuously stir the bananas to make sure they do not burn

Once bananas turn a nice caramel color, take off heat and sprinkle with cinnamon

Parfait

Drizzle additional Maple Syrup along the sides of the Mason Jar for decorative purposes

Layer one cookie on the bottom of the jar

Scoop 1/2 Cup of Vanilla Halo Top on top of the cookie

Layer on some bananas

Repeat above steps 1 more time, or until jar is filled

oh! And don't forget to lick the jar clean!! You'll thank me later...