Step 1

Combine all your dry ingredients: oats, flour, baking soda, salt, cinnamon, brown and white sugar.

Step 2

Mix well using a fork or a whisk. Set aside.

Step 3

Make a chia egg by combining 4 tbsp of boiling hot water and 1 tbsp of chia seeds. Stir well until no lumps remain. Put aside to set for 5 minutes.

Step 4

Mix all your wet ingredients: vegan butter, peanut butter, mashed up banana and chia egg.

Step 5

Pour your wet mixture oven your dry mixture and mix well using a fork or a silicone spatula.

Step 6

Decide on your toppings/flavour addition: I recommend dark chocolate chips for one half and cranberries and chopped hazelnuts for the other half of your batter.

Step 7

If you’re making two different flavours, split your mixture in half. Fold in dark chocolate chips for one half of your mixture and fold in cranberries + chopped hazlenuts for the second half of your mixture.

Step 8

If you’re just making one flavour, no need to split the mixture - simply just double the amount of toppings you see written in the Ingredients part above.

Step 9

Line a baking sheet with baking paper and measure out your cookies: I I used a 1/8 measuring cup for each cookie. This mixture should make approx. 20 cookies.

Step 10

Press down the cookies using a fork to create 4 parallel lines across the middle as seen in the step-by-step instruction photos above.

Step 11

Bake at 375°F / 190°C (fan oven) for 10-12 minutes. If not using a fan oven, bake at 392°F / 200°C.