Ingredients

The following ingredients have 4 Servings
  • 3 tbsp flaxseed (ground)
  • 9 tbsp water
  • 2 large over ripen bananas
  • 1/2 cup coconut oil (melted)
  • 1 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cups rolled oats
  • 1/2 cup oat flour
  • 1 cup mixed nuts & seeds (chopped, if too large)
  • 10 Medjool pitted chopped dates or 1 cup raisins
  • Cooking spray (I use Misto)

Instruction

  • In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
  • Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
  • Add flaxseed mixture and whisk really well.
  • Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
  • Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
  • Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!