Ingredients

• 1 cup old-fashioned rolled oats (gluten-free)
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tbsp chia seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cocoa powder
• 1 banana, mashed
• 1/4 cup agave syrup
• 1/4 cup unsweetened almond milk
• 3 tbsp coconut oil , melted
• 1/3 cup vegan chocolate chips
• 1/2 tsp flaked sea salt

Preparation

Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the oats, almond flour, flaxseed, chia seeds, baking soda, salt, and cocoa powder.
In a large bowl, mash the banana. Stir in the agave syrup, almond milk, and coconut oil.
Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
Allow the dough to sit for 3 minutes. Scoop the dough onto the baking sheet to form 12 cookies. Flatten them slightly.
Bake for 18 minutes. Finish each cookie with a sprinkle of flaked sea salt. Allow to cool 5 minutes before serving.
Enjoy immediately or store in the refrigerator for up to 1 week.