INGREDIENTS:

• 1 cup rolled oats

• ½ cup oat flour

• ½ cup dried raspberries

• ½ cup unsalted pumpkin seeds

• ¼ cup ground flaxseed

• 1 TBS chia seeds

• 1 tsp cinnamon

• ½ tsp baking powder

• ¼ tsp salt

• 1 large mashed banana

• 3 TBS coconut oil (melted)

• 3 TBS maple syrup

• 40ml Almond Breeze almond milk

METHOD:

1. Pre-heat oven to 180º. Combine dry ingredients in a large bowl: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder and salt

2. Stir in mashed banana, coconut oil, maple syrup and almond milk until well blended

3. Let mixture rest for 5 minutes (give time for chia and flax to bind everything together)

4. If your dough has gotten too thick, stir in additional 1-2 TBS Almond Breeze almond milk before scooping out onto baking sheet

5. Measure 1/4 cupful and place on a baking sheet lined with baking paper. These cookies don’t spread, so press dough with palm of hand to flatten a little

6. Bake for 15-20 mins, or until golden around the edges

7. Leave to cool on tray for a little before handling so they don’t fall apart

8. Store leftovers in airtight container for 2-3 days

Enjoy!