2flax eggs2 tablespoons of flax meal added to 4 tablespoons of warm water
2cupsof rolled oats
½teaspoonof baking soda
½teaspoonof baking powder
¾cupof frozen or fresh blueberriesstrawberries, and raspberry mix.
¼cupof chopped walnuts
Start by mashing bananas well with a fork, then mix in Once Again Almond Butter, maple syrup and coconut oil at room temperature (should be at a liquid state). This can be mixed by hand, or with a mixer on a low setting.
Next add flax eggs, which can be prepared by adding 2 tablespoons of flax meal to 4 tablespoons of warm water and let it sit for 10 minutes, it will form a gel-like mixture.
Once mixed in, add baking soda and powder; and rolled oats. Beat at medium speed until well mixed. Using a large spoon, gently fold into mix the berries and walnuts.
Place small scoops onto baking sheet and slightly flatten with the back of a spoon. Take it to a pre-heated oven at 325 degrees Fahrenheits for 15-20 minutes or until edges are golden brown. Remove from oven and let it cook before storing them in a sealed container for up to 3 days. Best if stored in refrigerator. Makes 16 cookies
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