1cup(144g)add-ins of your choice (dried fruit, nuts, etc.)
Instructions
Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk together oats, cinnamon, baking soda, salt, almond flour, and brown rice flour until all combined.
In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until all combined and mixture is smooth.
Pour the liquid mixture into the large bowl with the dry ingredients and throw your add-ins into the bowl. With a spatula, stir mixture until you have a unified and stiff dough.
Using a large cookie scoop (about two tablespoons), scoop and drop dough onto prepared baking sheet.
Lightly oil your palms with coconut oil and gently flatten each mound of dough with the palm of your hand.
Bake cookies until lightly golden brown, about 15-17 minutes.
Cool cookies completely then store in an airtight container for up to five days.