Description
These healthy breakfast cookies are made with banana, tigernut flour and ground flax. They're soft and fluffy with a lovely cinnamon and banana flavor.
Ingredients
Scale
- 1 large, ripe banana (120g)
- 2 Tbsp coconut oil (room temperature)
- 1 tsp vanilla extract
- 1/2 cup tigernut flour (56g)
- 3 Tbsp ground flax
- 1/2 tsp cinnamon (optional)
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 Tbsp chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized mixing bowl, mash the banana. Mix in coconut oil and vanilla.
- Add in tigernut flour, ground flax, cinnamon, baking soda and salt. Mix well.
- Fold the chocolate chips (or any other add-ins) into the dough.
- Use a medium-sized cookie scoop (about 2 Tbsp) to scoop the dough onto a baking sheet. Slightly flatten cookies using your hands or a spatula.
- Bake at 350 degrees F for 16-18 minutes.
- After baking, cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container in the fridge, up to one week.