After the success of the 3 ingredient breakfast cookies, I thought I’d share another cookie recipe with you. This one is less of a breakfast cookie & more of a gooey dunk in your mid-morning coffee or have with a cold glass of milk before bed biscuit!
These are made using flaxseed, an amazing source of healthy fats & fibre (most large supermarkets stock this now). In case you’re stuck finding it, it’s usually kept near the breakfast cereals (thought that would be a useful tip as when I was trying to hunt it down in my local supermarket I was given a 10 minute tour by the “helpful” employee who also didn’t have a clue where it was….in fact I’m not overly convinced she even knew what it was!)
This one’s gluten free, really quick to make, & with just over 120 calories, 11g protein & 2.5g fibre per biscuit it’s a pretty macro friendly treat but If you want to lower the fat content further you can just switch out all/some of the chocolate chips for some raisins or other dried fruit. To make the recipe vegan just change the whey for a vegan protein powder.
Makes 8 large cookies.
Macros per cookie*:
124kcal/ 11g protein/ 4.5g fat/ 9g carbs/ 2.5g fibre
*May vary slightly depending on ingredients used
200g banana medium sized banana (approx 130g)
40g ground flaxseed
30g dark chocolate chips or chunks (at least 70% cocoa)
20g PPB or PB2 (powdered peanut butter)
80g vanilla whey protein powder
Preheat oven to 180°C
In a food processor mix all ingredients apart from chocolate chips until smooth & creamy (add a tiny bit more water if mix is struggling to blend).
Stir in chocolate chips (by hand).
Using a tablespoon, drop the mixture onto a baking tray lined with baking paper (this mix won’t rise or change shape so make sure you make them into the shape you want.
Bake in oven for 10-15 minutes (or until golden brown).
Leave on a wire rack to cool (or enjoy hot from the oven!)