Monster Oatmeal Cookies

1. Wash your hands thoroughly with soap and warm water.
2. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
3. In a small bowl, combine ground flax seeds with water and gently stir. Let sit for at least 5 minutes until a gel is formed.
4. In a large mixing bowl, combine mashed banana, nut butter, brown/coconut sugar, honey/maple syrup, vanilla extract and flax egg. Stir until smooth.
5. Add dry ingredients: rolled oats, oat flour, baking soda, salt, and cinnamon. Stir until ingredients are well combined.
6. Add choice of mix-ins. Gently fold until well incorporated. If dough gets too crumbly with mix-ins, add about 1 tablespoon additional honey/maple syrup to help stick together.
7. Use a cookie scoop or large spoon to scoop balls of cookie dough onto baking sheet. Leave about 2 inches between each cookie. Gently flatten cookies with the back of a spoon until about 1-inch thick (cookies will only slightly expand in oven).
8. Bake for 10-12 minutes until edges are slightly crispy and centers are still slightly soft. Allow cookies to cool on baking sheet for about 5 minutes before transferring to a drying rack to finish cooling.
9. Leftovers should be stored in an airtight container in a cool, dry place for up to 2-3 days. After 3 days, cookies can be stored in the refrigerator for 1 week or the freezer for up to 3 months.

Corporate Fitness Works | Chef Shannon Nutrition, L.L.C.