Description
These healthy breakfast cookies are made with banana, tigernut flour and ground flax. They are an easy to make, Paleo, Vegan and allergy friendly cookie; healthy enough for any meal of the day.
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 (about 2 Tbsp) cookie scoop to scoop the dough onto a baking sheet. Slightly flatten cookies using a spatula.
- Bake at 350 degrees F for 16-18 minutes.
- Cookies best stored in fridge.