Discover a recipe by Florence Oustau, ambassador for the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Here is an ideal recipe for a healthy snack: no added sugar, no conventional flour, just the magic of banana, almond butter and flaxseeds for a soft, nourishing and fragrant cookie.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. A delicious, healthy recipe that anyone can make.

Ingredients

60 g banana (about 1 banana)
70 g buckwheat flakes (or oat flakes)
30 g dried cranberries
50 g almond butter
5 g Lin des Pyrénées flaxseeds

Step-by-step method

In a mixing bowl, mash the banana with a fork.
Add the buckwheat flakes, flaxseeds and cranberries. Mix.
Work in the almond butter and mix with slightly damp hands.
The dough is slightly sticky: this is normal.
Shape 4 cookies of about 52 g each (for a total weight of 210 g).
Place them on a baking tray lined with baking parchment.
Bake for 15 minutes at 180°C.
Leave to cool before storing in a metal tin.
Eat within 3 days.

Florence’s tip

This cookie base can be varied endlessly: replace the cranberries with raisins, dark chocolate chips or pieces of soft dried apricot.

The Lin des Pyrénées products used

Want to take the adventure further? Browse all our Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: healthy cookies, sugar-free, gluten-free, cranberries, flaxseeds