INGREDIENTS
Makes approximately 24 cookies.
Preheat the oven to 350º.
In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve “eggy” texture.
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
Add oats, almond meal, and oat flour and mix well until just combined. The batter will look a little wet and sticky.
Add walnuts and dried blueberries and stir until just combined. Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet.
Using a cookie scoop or small spoon, scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries and press gently to adhere.
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
Let the cookies rest on the baking sheet for 3 minutes before transferring to a cooling rack.
Once cooled, store the cookies in an air-tight container to keep them fresh. Cookies will remain fresh in the air-tight container for a few days. Will keep in the freezer up to 1 month.