3/4 cup whole wheat flour
1 1/4 cups rolled oats
1/3 cup ground flaxseeds (flaxseed meal)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt, like sea salt or kosher salt
1/3 cup mashed banana (about 1 medium ripe banana)
1 large egg, lightly beaten
1/2 cup honey
1/3 cup melted coconut oil (melt first, then measure)
2 teaspoons vanilla extract
1 tablespoon chia seeds
1/2 cup dried fruit or dark chocolate, roughly chopped (I used dried cherries)
1/2 cup nuts, roughly chopped (I used walnuts)
Preheat oven to 350ºF and prepare baking sheet by lining with a baking mat or parchment paper, set aside.
Mix together the flour, oats, flaxseeds, cinnamon, baking powder, baking soda, and salt in a large bowl. Set aside. Stir together the mashed banana, egg, honey, coconut oil, and vanilla in a medium bowl. Now pour the wet ingredients into the large bowl with the dry ingredients. Mix until combined. Fold in the chia seeds, dried fruit, and nuts until well incorporated and thick.
Scoop the dough onto your prepared baking sheet (about 1/4 cup of dough per cookie). Flatten each cookie a bit, so that each cookie is around 3 inches wide. Bake for 13-15 minutes, until the cookies are golden brown (they will not spread much during the baking process). Allow to cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely. Store cookies in an airtight container, they will last about a week. They also freeze well in a Ziploc bag. Enjoy!