Soft, nourishing, and naturally sweet, these banana cookies are perfect for satisfying a small craving while supporting digestion with their high fibre content. Quick and easy to make, they’re ideal for lunch boxes or to round out a speedy breakfast. A favourite recommendation from our team of nutritionists! Looking for tips to boost your fibre intake? Discover our best dietitian tips for adding more fiber to your diet.
Preparation
15
min
Cooking
15
min
Servings
12
Nutrition Facts (per serving)
Calories
160
Fat
10
Carbohydrates
12
Fibre
4
Protein
5
Sodium
85
Ingredients
- 60 ml (4 tbsp) chia seeds
- 185 ml (¾ cup) water
- 2 large ripe bananas
- 125 ml (½ cup) unsweetened applesauce
- 5 ml (1 tsp) vanilla extract
- 375 ml (1 ½ cups) almond flour
- 60 ml (¼ cup) coconut flour
- 60 ml (¼ cup) ground flaxseeds
- 5 ml (1 tsp) baking powder
- 1 pinch salt
- 2.5 ml (½ tsp) ground cinnamon (optional)
Preparation
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the chia seeds and water. Let sit for 5 minutes.
- In a large bowl, mash the bananas. Add the applesauce, vanilla, and chia mixture.
- Stir in the almond flour, coconut flour, flaxseeds, baking powder, salt, and cinnamon. Mix well.
- Form 12 cookies using an ice cream scoop or your hands. Place on the baking sheet and gently flatten.
- Bake for 15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Keeps for 4 days in the refrigerator or 3 months in the freezer.
