When your energy or focus is fading, or you simply crave a really nourishing snack, these 3 ingredient cookies are a perfect bite to reach for.
Made with banana, nut butter and gf ‘muesli’ (that term is very versatile) makes them gluten free, dairy free, eggs free and sugar free!
I recommend using nut butter, such as almond, cashew, brazil or macadamia instead of peanut butter purely for the nutrition benefits. You’ll get more protein, fibre, vitamin E and minerals that powers your body & mind. But if you’re a big peanut butter fan, that is also an option to use.
With any store-bought nut butter, please check your ingredients to make sure you’re using 100% nuts with no added sugars, preservative or additives.
If you don’t have a favourite, healthy ‘muesli’ on hand, the recipe works really well to substitute it with a homemade mix such as seeds, coconut and I love adding crunchy, protein-rich buckinis (gf buckwheat granules) too.
3 INGREDIENT COOKIES
Makes 5 ; 10 min bake
1 Tbsp Nut Butter
1 Med Banana
Preheat your oven to 180C/ 350F and line a baking tray
In a medium bowl, combine all ingredients and mix well until they’re combined.
Using an icecream scoop or large spoon, scoop mixture onto your tray and flatten slightly.
Into the oven for approx. 10 mins, or until the firm.
Remove from oven and place on a cooling rack for 3 minutes before eating.
These cookies should be kept in the fridge in an airtight container for up to 5 days.
I’d love to hear if you make them! Please let us know.
In good health,
Tracie Connor is an Accredited Nutritionist specialising in gut health, weight management, stress management and genetics (nutrigenomics)
Grab your free copy of Tracie’s guide : 5 Nutrition Tips to Thrive – feel energetic, motivated, thriving.
Catch her regularly featured in the Sydney Morning Herald, Womens Health & Fitness Magazine, Huffington Post and on ABC Radio.