Chewy Banana Oat Cookies (Printable Recipe)

# What You'll Need:

→ Flax Egg

01 - 2 tbsp ground flaxseed
02 - 6 tbsp water

→ Dry Ingredients

03 - 1 cup whole wheat flour
04 - 1 1/2 cups rolled oats
05 - 1/2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 cup coconut sugar

→ Wet Ingredients

08 - 2 tbsp coconut oil, melted
09 - 1 medium ripe banana, mashed
10 - 1 tsp vanilla extract

→ Mix-ins

11 - 1 cup dried cranberries or any dried fruit

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (175°C). Line the baking sheet with parchment paper and set aside.
02 - In a small bowl, combine the ground flaxseed and water. Let rest for 10 minutes to thicken.
03 - In a large bowl, combine the flour, oats, baking powder, baking soda, and coconut sugar.
04 - Add the flax egg, melted coconut oil, mashed banana, and vanilla to the dry ingredients. Mix until well combined.
05 - Fold in the dried cranberries or other dried fruits until evenly distributed.
06 - Drop tablespoon-sized scoops onto the prepared baking sheet.
07 - Bake for 12 minutes or until the cookies are lightly golden.

# Additional Info:

01 - The riper the banana, the sweeter these cookies will be. Use brown, spotty, almost-mushy bananas for best results.
02 - For gluten-free cookies, use certified gluten-free oats and a 1:1 gluten-free flour blend instead of whole wheat flour.
03 - Store in an airtight container for up to 2 days at room temperature, 4 days in the refrigerator, or 2-3 months in the freezer.

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