Peanut Butter and Banana Cookies

This is a wonderful snack or dessert that travels well.  Great for the lunch box!   Notice that flax seed is used in place of eggs.    Flax seed makes a wonderful egg replacement – just 1 tbsp. flax soaked in 3 tablespoon water for 10 minutes is equivalent to one egg.

2 cups rolled oats
3 tbsp. whole flax seed
1 tsp baking soda
1/2 tsp sea salt
2 medium bananas, mashed
3/4 cup pure maple syrup
1 cup unsalted natural peanut butter
2 tsp pure vanilla                                                                                                                                                                                                                                                         1/2 cup mini dark chocolate chips, optional

1  Preheat oven to 350°F.                                                                                                                                                                                                                                           2  Grease baking sheet with coconut oil.
3  In a medium bowl, combine oats, flax seed, baking soda and salt. Set aside.
4  In a large bowl, mash bananas with a fork until soft and creamy.   Stir in maple syrup, peanut butter and vanilla until well combined.
5  Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips.                                                                                       6 Drop by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned.   Cool slightly.  Enjoy!