Julie's Monster Cookies
Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Mix ground flaxseed with water and set aside.
In a large mixing bowl mix together mashed banana, peanut butter, vanilla, baking soda, coconut oil, and flax egg.
In a small bowl, mix together oat flour, baking soda and sea salt. Once combined add to the wet ingredients and slowly fold in the chocolate chips.
Rub coconut oil on your hands and then roll dough into even balls (heaping 1/8 cup) and place on the baking sheet. Flatten slightly with your hands. Bake for 10-13 minutes until the cookies start to brown around the edges.
Remove cookies and let them cool on the cooling rack for at least 5-10 minutes. Enjoy!
The cookies freeze very well and last for 1-2 months in the freezer.
1/2 cup Coconut Oil (softened - can add up to 2/3 if batter feels dry)
1 Banana (mashed)
2 Flax Eggs (to make a flax eggs: Mix 2 TBSP of ground flaxseed with 5 TBSP's of water )
1 1/2 cups All Natural Peanut Butter Or Almond Butter
1 tsp Vanilla Extract
1 cup Coconut Sugar (Add additional 2 TBSP - 1/4 cup if you like your cookies sweeter)
4 1/2 cups Oat Flour (I grind up my GF rolled oats)
1/2 tsp Sea Salt
2 tsps Baking Soda
1/2 cup Organic Dark Chocolate Chips (dairy free - 1/2 cup or a bit more depending on how many chocolate chips you like)
No Peanut Butter
Use almond, cashew, or sunflower seed butter instead.
Use certified gluten-free oats.
Leftover cookies freeze very well. Place in an airtight container with parchment paper
between layers. They keep for 1-2 months in the freezer.