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Preheat the oven to 375F.
Combine the chia seeds and warm water. Let sit 1-2 minutes (stir well).
Add banana and mash into the chia seed mixture. Add apple sauce and milk. Combine well.
To the wet ingredients, add the protein powder, coconut flour, almond meal, and plantain flour and stir well.
To this add the almond butter, vanilla extract and make sure to mix well until the almond butter is fully incorporated.
Add baking powder and mix.
Using a tablespoon, measure out the cookies onto a baking sheet that has been lined with parchment paper and sprayed with non-stick spray. Don't worry about creating the thumbprint until they come out of the oven.
This recipe will make 18-20 cookies.
Bake for 17 minutes at 375.
While cookies are baking, make the raspberry jelly
Defrost the raspberries in a large glass jar. Once defrosted, add the chia seeds and blend well with an immersion blender. Alternatively add to a high speed blender and blend till smooth.
Once cookies come out of the oven, use the back of the tablespoon and create small thumbprints in the cookies while they are hot.
Spoon in the chia jam and allow to cool completely.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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