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SERVES: 10 COOKIES | ACTIVE TIME: 25 MIN
INGREDIENTS
- 2 Tbsp melted coconut oil
- 1/4 cup coconut sugar
- 1/2 cup mashed banana (~1 med to large banana)
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup flaxseed meal
- 1/2 cup almond flour
- 2 Tbsp ground fenugreek seed*
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups rolled oats (gluten free, if desired)
- 1 Tbsp chia seeds
- 1/2 cup frozen or fresh blueberries
- 1/4 cup chopped walnuts
PREPARATION
- Preheat oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
- In a large bowl, mix together melted coconut oil, eggs, coconut sugar, mashed banana, plus vanilla and almond extracts until smooth and creamy.
- Next stir in flaxseed meal, chia seeds, oats, almond flour, baking soda, fenugreek seed and salt, then mix until a thick dough forms.
- Lastly stir in blueberries and walnuts.
- Use a large spoon (~1 Tbsp) to scoop dough then roll into a tight ball. Place each dough ball onto the cookie sheet and gently press the top of the dough down just a little to flatten the tops.
- Bake for 13-16 minutes until edges begin to turn slightly golden brown.
- Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling.
- Makes 10 big cookies.
*IMPORTANT NOTE: Fenugreek is considered perfectly safe while breastfeeding, but it is contraindicated while pregnant. If you’re growing a tiny human in your belly, omit fenugreek from this recipe.
