Step 1

Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, chocolate chips, walnuts, ground flaxseed, chia seeds, baking powder, and salt.

Step 2

Stir in mashed banana, coconut oil, maple syrup, almond milk, and nut butter, (if including) until well blended. Let mixture rest for 4–5 mintutes, giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.

Step 3

Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). The cookies do not spread on their own, so I like to press them a bit with my hand or a flat bottomed glass to flatten a bit.

Step 4

Bake for 15–18 minutes, or until cookies are lightly golden around the edges.

Step 5

Store leftovers in an airtight container in a cool room or refrigerator for 2–3 days. Makes 8–9 cookies.