1/2 cup oat flour** (use certified gluten free if necessary)
1 cup mixed nuts & seeds, chopped if too large***
10 Medjool pitted chopped dates or 1 cup raisins***
Cooking spray (I use Misto)
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, 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.
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.
Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better. That way cookies do not get soggy. Remember there is no sugar.
*If you want to use eggs, omit flaxseed and water and use 3 large eggs.
**Make oat flour by grinding oats in a food processor or high speed blender.
***I used peanuts and cashews. Sunflower seeds, Brazilian nuts, hazelnuts would be great. Use a mix or any combo of dried cranberries, raisins and dates.
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