Breakfast Cookies GF and Vegan

Breakfast Cookies GF and Vegan (makes 26 cookies)

2 Tbsp ground flaxseed (to make flax egg)
5 Tbsp water (to make flax egg)
2 medium ripe bananas
1/2 cup natural peanut butter
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp plant milk
3 Tbsp maple syrup
pinch of sea salt
1 tsp pure vanilla extract
1 1/2 cup GF rolled oats
1/2 cup almond flour (ground from raw almonds)
1/2 cup oat flour (ground from GF oats)
1/2 cup chocolate chips (I used enjoy dairy free)
3 Tbsp raw walnuts, chopped

Preheat oven 350

Mix flaxseed and water and set aside

In a large bowl. mash bananas, add peanut butter, plant milk, maple syrup and vanilla and stir set aside

In a smaller bowl combine oats, flours, baking soda, baking powder and salt

Add chocolate chips and nuts to dry ingredients and mix well

Combine wet and dry ingredients and refrigerate for 5 minutes

Drop by spoonful onto parchment lined baking sheet. Make uniform for better baking. They will not spread so I flattened them a bit

Bake at 350 for 15-17 minutes

Let cool on baking sheet. Transfer to a cooling rack after completely cool store in an airtight container  Refrigerate or freeze for even longer storage  If they last that long!!!!

Adapted from the minimalist baker