INGREDIENTS

2 Flax Eggs (4 Tbsp Ground Flax Seed whisked with 5 Tbsp Water)

1 large ripe Banana, mashed

1 tsp Vanilla Extract

1/4 cup Maple Syrup

2 Tbsp Almond Butter

2 cups Gluten-Free Rolled Oats

1/2 tsp Cinnamon

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1 Tbsp Navitas Organics Cacao Powder

2 Tbsp Navitas Organics Cacao Sweet Nibs

2 Tbsp Unsweetened Shredded Coconut

DIRECTIONS

Preheat oven to 350º. Line a baking sheet with parchment paper for easier cleanup. In a small bowl, combine ground flax seed with water. Whisk and set aside for 5 minutes to congeal.

In a separate medium-sized bowl, use a fork to mash your banana. Once you’ve mashed the entire banana into a mush, add your vanilla, maple syrup and almond butter. Whisk together until a smooth consistency appears and set aside.

In a large bowl, combine oats, cinnamon, sea salt, baking soda, cacao powder, cacao nibs and coconut. Whisk until well combined. Add to your bowl with the wet ingredients and mix until well combined. Using a 1/3 size measuring cup, scoop out one at a time onto the parchment paper-lined baking sheet. Repeat this step until 5 more times for a total of 6 large cookies. Place baking sheet in oven to bake for 15-17 minutes. Remove from oven and let cookies cool for at least 5 minutes. Enjoy immediately with your favorite toppings or save for later. Store in an airtight container for up to 5 days or wrap in parchment paper and store in an airtight container to freeze for up to 3 months.

Makes 6 large cookies

Submitted by Ashley McGuirk | Owner of Stay Sweet Wellness