Recipe from Healthy Slow Cooking
Ingredients
1 cup (208 g) coconut oil
¼ cup (112 g) ground flaxseed mixed
with ½ cup (120 ml) warm water
2 ripe bananas, broken into small pieces
½ cup (127 g) unsweetened applesauce
2 teaspoons (10 ml) peppermint extract
3 cups (375 g) white whole wheat flour
2 cups (160 g) rolled oats
1 teaspoon salt
Directions:
- Oil a large cookie sheet and preheat the oven to 350°F (177°C).
- Cream the coconut oil, flaxseed mixture, bananas, applesauce and peppermint together in a mixer (or mash together using a pastry cutter) until the banana is mashed well and the coconut oil is thoroughly incorporated.
- Add the salt, 2 cups (200 g) of the white wheat flour and 1 cup (80 g) of the rolled oats. Mix well, Add the oats and remaining flour.
- Press the batter evenly on the cookie sheet, spreading it into each corner. Take a dough scraper or Knife and score the dough.
- Bake for 40 minutes. You can leave them like this and have softer cookies with a crisp bottom,or you can break the pieces off, turn them upside down and spread onto 2 large cookie sheets, baking for an additional 10 to 15 minutes.