Heat the oven to 350 degrees F. Line a large cookie sheet with parchment paper or silicone baking liner.

In a medium bowl mash the banana with a fork until smooth. There should be no lumps.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together peanut butter, coconut sugar, egg, vanilla and almond flour until combined.

Scrape the sides of the bowl with a silicon spatula. Add the mashed banana and fold it in into the cookie dough with a spatula until fully incorporated.

Using a quarter cup cookie scoop, scoop dough out forming 10 balls and drop them on the prepared baking sheet spacing them 2-inches apart. The dough will be smooth and sticky.

Using the back of a spoon flatten the cookies slightly. Dipping the spoon in cold water between each cookie will prevent the dough sticking to the spoon.

Bake in the preheated oven for 13-15 minutes.

Let cool for about 10 minutes, then place on a cooling rack. Cool completely before eating. Store in an airtight container for up to 5 days.