Ingredients

• 1 cup old fashioned rolled oats
• 1/4 cup oat flour
• 1⁄4 cup ground flaxseed
• 1⁄2 cup collagen peptides (optional)
• 1⁄2 cup chopped walnuts or other nut/seed of choice
• 1⁄2 cup dark chocolate chips, cocoa nibs, or dried fruit
• 1⁄2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 2 medium overripe bananas, peeled and mashed
• 1 teaspoon vanilla
• 2 tablespoons melted coconut oil
• 2 tablespoons agave, maple syrup, coconut nectar, or honey
• 4 tablespoons almond milk or other milk of choice

Directions

Preheat oven to 325oF. Combine dry ingredients in a large mixing bowl—oats, oat flour, ground flaxseed, collagen peptides if using for added protein, walnuts, chocolate chips, baking powder,cinnamon, and salt.

In a separate bowl, mash bananas until smooth, then add vanilla, coconut oil, agave or sweetener of choice, and milk until well blended. Let mixture rest for 4–5 minutes, giving time for flax to bind everything together. If dough has gotten too thick, stir in an additional 1–2 tablespoons of milk before scooping out onto baking sheet.

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 press them a bit with your hand or a flat bottomed glass to flatten a bit. Bake for 15–18 minutes, or until cookies are lightly golden around the edges. Store leftovers in an airtight container in a cool room or refrigerator for 2–3 days or freeze for 6 months.