Spelt Oat Banana Cookies with Coconut Flour and Flaxseeds
Ingredients for about 12 cookies:
- 200g rolled oats (≈ 2 cups)
- 200g spelt flakes (≈ 2 cups)
- 130g coconut flour (≈ 1 cup + 2 tbsp)
- 7.5g baking powder (≈ 1½ tsp)
- 200–250 ml water (≈ ¾–1 cup)
- 2 tsp flaxseeds + 2–3 tbsp water
- 2 ripe bananas (about 1 cup mashed)
- Place the bananas in a bowl and mash them with a fork until smooth.
- In a separate bowl, combine spelt flakes, rolled oats, coconut flour, and baking powder.
- Let the flaxseeds soak in warm water for a few minutes until they swell and form a gel-like consistency.
- Add the dry ingredients, soaked flaxseeds, and ¾–1 cup water to the mashed bananas. Mix well until a slightly sticky dough forms.
- Using a tablespoon, place small portions of dough onto a baking tray lined with parchment paper and gently flatten them.
- Bake in a preheated oven at 320°F (160°C fan/convection) for about 30 minutes, until the cookies are golden brown.
- Let the cookies cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.
Sources:
Rehberg, C. (2026). Kokosmehl—Rezepte und die Verwendung. Zentrum der Gesundheit. Source
Coconut flour has a very high absorption capacity and binds a lot of liquid even in small amounts, giving dishes a more pleasant texture. It can replace up to one-third of regular flour in many recipes, but additional liquid must be added accordingly. Since coconut flour is gluten-free and free of phytic acid, it is well tolerated and interferes less with mineral absorption than some other cereal flours. In addition, it contains medium-chain fatty acids (MCTs), which support the absorption of minerals and fat-soluble vitamins (Rehberg, 2026).