In a small bowl, stir together flaxseed meal and water until combined, then place in the fridge to chill for 15 minutes. This is our flax “egg”.
Place the flax egg into a food processor then add in peanut butter, bananas, maple syrup, vanilla, oats, baking soda, cinnamon, and salt.
Process until no banana chunks remain.
Stir in the chocolate chips, then place mixture into the fridge to chill for 30 minutes.
Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat.
Use a large cookie scoop to scoop 12 dough balls onto the prepared baking sheet then bake in preheated oven for 8-12 minutes**.
Remove from the oven, allow to cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.
Repeat with remaining cookies.
Store cooled cookies in the fridge and enjoy chilled, room temperature, or warmed in the microwave.
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