Double Chocolate Banana Breakfast Cookies

As a registered nurse, one of the things I talk about most is how small habits often make the biggest difference to our health. Fibre is one of those nutrients that many people don’t get enough of, yet it plays such an important role in supporting digestion, helping us stay satisfied longer, and feeding the beneficial bacteria in our gut.

I love finding easy ways to include more fibre throughout the day without feeling like I’m eating “healthy food.” That’s exactly why I created these Double Chocolate Banana Breakfast Cookies. They’re soft, chocolatey, naturally sweetened with banana, and made with wholesome ingredients I actually keep in my kitchen.

They also remind me of Praeventia cookies; a childhood snack that I absolutely loved. If anyone else grew up eating them, you know exactly the kind of nostalgic chocolatey flavour I’m talking about. 

Adding a packet of Fiboli Chocolaah makes it even easier to boost the fibre content while still tasting like a treat. Paired with oats, almond flour, and flax, these cookies make a satisfying breakfast or snack that keeps me feeling energized between meals.

Healthy eating doesn’t have to mean giving up the foods you love. Sometimes it’s just about making small swaps that add more nutrition to recipes you already enjoy; and if chocolate is involved, that’s an added bonus!

Double Chocolate Banana Breakfast Cookies

Makes: 8–10 cookies

Ingredients

• 1 large extra ripe banana, mashed (about ½ cup - the riper, the sweeter!)
• 1 flax egg (1 tbsp ground flaxseed + 2½ tbsp water)
• 1 tsp vanilla extract
• 1 tbsp almond butter (optional, but recommended for a softer, chewier cookie)
• 1 tsp of instant coffee (brings out the chocolate flavour)
• 1 cup oat flour
• ½ cup almond flour
• 1 packet Fiboli Chocolaah
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• 1-2 tbsp of cane sugar or maple syrup (optional for additional sweetness)
• ⅓ cup dark chocolate chips, plus extra for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, prepare the flax egg by mixing the ground flaxseed with water. Let it sit for about 5 minutes to thicken.
3. In a large bowl, mash the banana, then stir in the flax egg, vanilla extract, and almond butter until smooth.
4. Add the oat flour, almond flour, Fiboli Chocolaah, cocoa powder, baking powder, baking soda, and salt. Mix until a soft dough forms.
5. Fold in the dark chocolate chips.
6. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and gently flatten them slightly. Top with a few extra chocolate chips if desired.
7. Bake for 10–12 minutes, until the edges are set.
8. Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Enjoy them on their own, paired with a coffee, or with a side of fruit for an easy fibre-filled breakfast or snack!