Raspberry Splat Oat Cookies

Health Highlights

Ingredients

2 tbsp	Flaxseeds (make flax eggs - 2 tbsp ground flaxseed + 5 tbsp water)
2 medium	Banana (s)
2 tbsp	Coconut oil (refined; melted)
1/4 cup	Almond milk, unsweetened (or other non dairy milk; a splash)
1 tsp	Vanilla extract, pure
3 tbsp	Maple syrup
1 1/2 cup	Rolled oats- Gluten Free
1/2 tsp	Baking powder
1/2 tsp	Baking soda
1 pinch	Sea Salt
1/2 tsp	Cinnamon
3 tbsp	Almonds, raw (lightly crushed; or sub other nut)
3/4 cup	Raspberries (fresh or frozen)

Preheat oven to 180 degrees and line or lightly grease a baking sheet.
In a large bowl combine flax seed and water and let rest for 5 minutes to achieve that "eggy" texture.
Mash in the bananas until well combined, and then add baking powder, baking soda, melted coconut oil, maple syrup, salt, vanilla, cinnamon and stir.
Add oats, milk and mix well.
Drop cookies by spoonfuls on your baking sheet - don't worry them expanding far.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freezer for even longer storage time.

Calories 462

Calories from fat 158

Calories from saturated fat 67

Total Fat 17.5 g

Saturated Fat 7.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.8 g

Monounsaturated Fat 4.2 g

Cholesterol 0

Sodium 215 mg

Potassium 652 mg

Total Carbohydrate 70 g

Dietary Fiber 11.4 g

Sugars 17.6 g

Protein 10.7 g