Ingredients
The following ingredients have 4 Servings
- 1/4 cup warm water
- 2 tablespoons ground flaxseed (or ground chia)
- 2 cups quick oats
- 3/4 cup mashed banana
- 1/2 cup natural peanut butter ((or other nut or seed butter))
- 1/2 cup walnuts (, chopped (or other nuts))
- 1/2 cup dried cranberries
- 1/2 cup shelled pumpkin seeds (, also called pepitas (or more nuts))
- 1/4 cup All-purpose, (whole wheat, or gluten-free all purpose flour)
- 1/4 cup maple syrup ( or agave)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instruction
- Preheat your oven to 350F (180C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the water and flax and let thicken- about 10 minutes if using flax, or if using chia seeds it should thicken instantly. Now add all the remaining ingredients and mix well.
- The cookies don't change shape when baked, so take about 1/4 cup of cookie dough each and form them into cookie shapes, then place them on the baking tray a couple of inches apart. Bake 12 - 16 minutes until set and lightly browned on the bottom. Once cool, store leftovers in an airtight container at room temperature, in the fridge, or freezer. Breakfast to go!