High Fibre Added Sugar Free Banana Chocolate Cookies
Indulge guilt-free with these High Fibre Added Sugar Free Banana Chocolate Cookies, a healthy twist on classic treats! Packed with nutrient-dense ingredients like ripe bananas, rolled oats, almond flour, and ground flaxseed, these cookies are a wholesome option for breakfast, snacks, or dessert. Sweetened naturally with banana and infused with rich, unsweetened cocoa powder, they deliver a burst of chocolatey goodness without any added sugar. Optional dark chocolate chips bring an extra layer of decadence, while spices like cinnamon and a hint of vanilla add warmth and depth. Ready in just 25 minutes, these soft and satisfying cookies are perfect for anyone seeking a fiber-rich, low-sugar baking option that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 1.5 cups Rolled oats
- 0.5 cups Almond flour
- 3 tablespoons Unsweetened cocoa powder
- 2 tablespoons Ground flaxseed
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 cups Dark chocolate chips (optional, sugar-free or unsweetened)
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth and free of lumps.
Stir in the vanilla extract and mix until well incorporated.
In a separate bowl, combine rolled oats, almond flour, unsweetened cocoa powder, ground flaxseed, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the mashed banana mixture, stirring until a soft and sticky dough forms.
If using, fold in the dark chocolate chips to evenly distribute them throughout the dough.
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each cookie slightly with the back of the spoon.
Bake in the preheated oven for 12-15 minutes or until the edges are set and the cookies feel slightly firm to the touch.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 35.8 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
