INGREDIENTS:
2 medium ripe bananas
2 flax eggs
1/2 cup almond butter
2 tbsp melted coconut oil
1 tsp pure vanilla extract
1/4 cup maple syrup
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup gluten-free rolled oats
1 cup oat flour or almond meal
*Optional Mix-Ins*
1/4 cup raw walnuts – chopped
1/2 cup dark chocolate chips (or Enjoy Life chocolate chips if vegan or dairy-free)
3/4 cup pitted, chopped dates
INSTRUCTIONS:
1 Preheat oven to 350 degrees F. In a large bowl, combine flaxseed and water (2 tbsp flaxseed + 5 tbsp water) and let sit for 5 minutes. Once it has created an “eggy” texture, mash in the bananas until well combined.
2 Add in almond butter, coconut oil, vanilla, maple syrup, baking powder, baking soda, cinnamon, and salt. Stir well.
3 Add in oats and flour and mix until well combined. Fold in mix-ins and stir until just combined.
4 Shape about 3 tbsp of cookie dough into a ball and place on a prepared baking sheet. Using a fork, flatten cookies slightly. Bake the cookies for 15-18 minutes, or until the edges are golden brown. Carefully remove cookies from the baking sheet using a spatula and place them on a cooling rack.
Recipe courtesy of thebalancedlifeonline