Submitted by our friends and DIY bloggers at RogueEngineer.com.
If you don't keep flax seeds in your pantry, you can substitute the water and flax seeds for one large egg.
Course:
Breakfast, Snacks & Treats
Servings: 16cookies
Author: Cynthia Rusincovitch
Ingredients
2/3cupwhite whole wheat flour
1/3cupalmond flour
1 1/2 cupold-fashioned rolled oats
1tbspcinnamon
1/2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/4cup maple syrup
1ripe banana, mashed
1/4cupcoconut oil
3tbspwarm water
1tbspflaxseed, ground
2tspvanilla extract
1cuppecans, chopped
1cupapples, peeled and chopped
1/2cupraisins
Instructions
Preheat oven to 350 degrees.
Mix the warm water and flax seed together and let the mixture sit for a couple of minutes until the flax seed becomes gel-like.
Stir together the white whole wheat and almond flours, rolled oats, baking soda, baking powder, cinnamon and salt in a large bowl until evenly combined.
In a small bowl, mix together the maple syrup, banana, coconut oil, flax seed "egg", and vanilla. Pour the wet mixture into the dry and fold together until the dough has an even consistency, then fold the pecans, raisins, and apples.
Use coconut oil to grease cookie sheet. Spoon about 2 tbsp of dough on cookie sheet spacing each cookie about ½ inch apart.
Bake the cookies for 15 minutes, cool on wire rack and ENJOY!