Step 1

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine flaxseed meal and water and let sit for a few minutes to achieve “eggy” texture.

Step 3

Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.

Step 4

Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.

Step 5

Drop cookies in uniform 1 ½ Tbsp spoonfuls (I like using this scoop) onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.

Step 6

Bake for 15-17 minutes or until the cookies are slightly golden brown.

Step 7

Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.