The Ultimate Superfibre Treat
These Flax & Chia Superfiber Cookies are the ultimate powerhouse treats—crunchy, nutty, and satisfyingly chewy while delivering an impressive array of nutritional benefits. Unlike typical cookies with fibre that sacrifice taste for health claims, these delights prove that functional ingredients can create genuinely craveable experiences. The nutrient-dense combination of ground flaxseeds and chia seeds creates a rich texture and flavor profile, while miNATURALS Inulin Powder adds gentle sweetness and prebiotic benefits. These aren’t just cookies with fibre; they’re a delicious revolution in how we think about treats that support digestive wellness.
Ingredients:
- ¾ cup almond flour
- ½ cup rolled oats
- ¼ cup ground flaxseeds
- 3 tablespoons chia seeds
- 2 tablespoons miNATURALS Inulin Powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup coconut oil, softened (not melted)
- ¼ cup almond butter
- ⅓ cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup dark chocolate chips or cacao nibs
- ¼ cup pumpkin seeds
- 2 tablespoons hemp seeds (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine the almond flour, rolled oats, ground flaxseeds, chia seeds, miNATURALS Inulin Powder, baking soda, salt, and cinnamon—creating a nutrient-dense base that elevates these beyond ordinary cookies with fibre.
In a large bowl, cream together the softened coconut oil, almond butter, and coconut sugar until light and well combined. Unlike many dense, heavy cookies with fibre, this combination creates a perfect texture while delivering healthy fats.
Add the egg and vanilla to the oil mixture, beating until well incorporated and slightly fluffy. The vanilla enhances the nutty flavors of the seeds while masking any earthiness that can sometimes be present in high-fibre ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and seeds. The dough will be slightly thicker than traditional cookie dough—this is characteristic of exceptional cookies with fibre and ensures they hold together perfectly.
For best results, chill the dough for 20 minutes. This allows the chia and flax to absorb moisture, creating cookies with fibre that have perfect texture and cohesion.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a fork, creating a traditional crosshatch pattern—these cookies with fibre won’t spread much during baking.
Bake for 10-12 minutes until the edges are golden but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies with fibre demonstrate how nutritious ingredients can create truly exceptional treats—store in an airtight container for up to 5 days, or freeze for up to 3 months for a nutrient-dense snack that’s always ready when you need it.
