AuthorgoodnesswithgPreheat oven to 350 degrees.
Line a baking sheet with parchment paper, and set aside.
To make the flax egg, mix together flax seed and almond milk. Allow to sit and thicken for about 5 minutes.
Add bananas to a medium-sized bowl. Mash completely with a fork. Set aside.
Add oats, flax egg, nut butter, vanilla, cinnamon and salt to the bowl. Mix to incorporate completely.
Pour in chocolate chips, and mix by hand.
Use a cookie or ice cream scooper to scoop batter into 12 balls, and place on the parchment-lined baking sheet. Use your fingers to flatten slightly into a cookie shape.
Bake for about 15 minutes, until golden.
Allow to cool before transferring to a wire rack.
I recommend storing cookies in an air-tight container in the fridge to preserve freshness. Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, and set aside.
To make the flax egg, mix together flax seed and almond milk. Allow to sit and thicken for about 5 minutes.
Add bananas to a medium-sized bowl. Mash completely with a fork. Set aside.
Add oats, flax egg, nut butter, vanilla, cinnamon and salt to the bowl. Mix to incorporate completely.
Pour in chocolate chips, and mix by hand.
Use a cookie or ice cream scooper to scoop batter into 12 balls, and place on the parchment-lined baking sheet. Use your fingers to flatten slightly into a cookie shape.
Bake for about 15 minutes, until golden.
Allow to cool before transferring to a wire rack.
I recommend storing cookies in an air-tight container in the fridge to preserve freshness. Enjoy!
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