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!