• Preheat the oven to 375 degrees Fahrenheit.
• Add the banana to a mixing bowl and use a potato masher or fork to mash well.
• Add the almond butter, maple syrup, vanilla extract, vinegar, cinnamon, nutmeg, and salt to the mixing bowl and use a whisk to mix well.
• Add the coconut flour and baking soda and stir to combine.
• Use your hands to roll the cookie dough into 12 evenly sized balls (approximately one heaping tablespoon each) and place them, evenly spaced, on a sheet pan lined with parchment paper.
• Use your fingers to press the cookie dough balls into flat circle shapes.
• Bake at 375 degrees Fahrenheit for 14 minutes or until slightly golden around the edges.
• Allow the cookies to cool to room temperature before serving.

Optional Step:

• Once the cookies have cooled, drizzle melted, dairy-free dark chocolate on top of the cookies, then place them in the fridge to let the chocolate harden for at least 30 minutes before serving.