A super simple recipe to prepare soft and fragrant cookies at home, perfect as treats during training or as an end-of-day indulgence. The banana adds natural sweetness, the peanut butter provides creaminess, and the flaxseed meal replaces the egg, keeping the dough compact and nutritious.
Ingredients
- 420 g of oat flour
- 1/2 banana cut into pieces
- 60 ml of peanut butter (unsweetened, with no salt or xylitol)
- 1 tablespoon of flaxseed meal
- 2 and a half tablespoons of water
Instructions
- Preheat the oven to 175 degrees and line a baking sheet with parchment paper.
- Mix the flaxseed meal with the water and let it sit for a few minutes until it forms a gel-like substance similar to an egg.
- Blend the peanut butter, flax gel, and banana in a mixer until smooth.
- Pour the mixture into a bowl with the oat flour.
- Mix until a compact dough forms, then shape into balls.
- Gently flatten them with a fork to create the classic crisscross pattern.
- Bake for 15 minutes, let cool, and serve.
Storage
They can be kept at room temperature for 5 days or frozen for 90 days.