Step 1

Preheat the oven to 350F and line a sheet pan with parchment paper.

Step 2

Optional: I like to spread the rolled oats on the parchment-lined sheet pan, and then toast the oats while the flax egg (next step) sets. This step helps to enhance the flavor of the oats. Toast the oats for 8-10 minutes, until fragrant. Then remove the oats from the oven and proceed on with the following steps.

Step 3

Combine the ground flax and warm water in a medium mixing bowl. Set aside for 5 minutes to gel.

Step 4

Mash the banana in the bowl with the flax. Stir in the remaining wet ingredients: nut butter, maple syrup, and vanilla extract.

Step 5

Add the dry ingredients and mix.

Step 6

Stir in the chocolate chips and nuts, if using.

Step 7

Scoop out the batter using a ¼ cup measure cup (I used an ice cream scooper). The cookies do not spread, so they can be close together on the sheet. Press the cookies down with your fingers or the back of the measuring cup, once on the pan, so they resemble a thick cookie.

Step 8

Bake the cookies for 17-20 minutes. The cookies should feel “set” in the middle when gently pressed, and lightly brown around the edges.

Step 9

Cool the cookies on the sheet pan for 5 minutes. Then remove the cookies to a rack to cool the rest of the way.

Step 10

The cookies are best eaten within 3 days, or store them in the fridge in an air-tight container for up to a week. They also freeze well, and should keep for a couple of months.