Step 1

Preheat the oven to 350 F and line a baking sheet with parchment paper. Set aside.

Step 2

In the bowl of a small food processor or blender combine the banana, egg, and vanilla until blended. Transfer to a large bowl and mix in the almond butter until smooth.

Step 3

In another large bowl, whisk together the flour, sugar, flax meal, baking powder, and salt.

Step 4

Pour the dry ingredients into the bowl of the wet ingredients and mix until well combined. Do not overmix. Fold in the optional mix-ins (oats and/or dark chocolate chips).

Step 5

Using a small cookie scoop or 1 Tablespoon spoon to scoop the dough (if using oat flour, then shape into a ball), and place on the prepared baking sheet (see notes).

Step 6

Bake the cookies for 10-12 minutes or until the cookies are baked. Note – If you are using oat flour, the cookies will not spread in the oven so once they are out of the oven, gently press the cookie down with the hand or back of an oiled spoon. If using tapioca flour, the cookie will evenly spread while baking.

Step 7

Store in an airtight container at room temp for up to 7 days or freeze for up to 2 months.