Print Friendly

I really stepped out of my comfort zone on these cookies, replaced flour with finely ground flax seed, it turned out great.  I used ground flax seed and put it in my blender to make it really fine, the result is a cookie with a wonderful texture and nutty flavor.

These cookies are packed with omega 3′s, fiber, and enough chocolate chips to give you the feeling you are having a treat. I put these in my freezer and then I can pop them out when we need a quick snack.

These cookies are low in sugar, gluten free, and tasty!  Did I mention that my kids love them too?!?

Banana Flax Cookie (GF)

Adapted from Nourishing Meals

  • 1 ripe mashed banana
  • 1/3 cup coconut oil, melted
  • 2 Tbs. agave syrup or maple syrup
  • 1 tsp. vanilla
  • 1/2 tsp. almond flavoring
  • 2 cups flax meal, finely ground
  • 1 cup unsweetened coconut, shredded
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 cup chocolate chips

In a medium bowl combine the melted coconut oil, syrup or agave, vanilla, and almond extract.  Stir in the mashed bananas.

In a small bowl combine the flax seed meal, coconut, baking soda, and salt.

Stir the flax seed meal mixture into the liquids and combine. Fold in the chocolate chips.  Refrigerate dough 30-60 minutes to let firm up a bit.

Preheat the oven to 350 degrees.  While the oven preheats shape dough into 2 tablespoon sized balls and place on a cookie sheet, evenly shaped, lined with parchment paper or a baking mat. Flatten balls into 1/2 inch thick discs and bake for about 15 minutes. Let cool on baking sheet for 5 minutes and then remove to a wire rack. Store in an air tight container or in the freezer!