Banana Flax Walnut Breakfast Cookies
Preheat oven to 350 degrees F.
In a medium bowl, mash together with a fork the banana, peanut butter and honey until combined.
In a separate medium bowl, whisk together flaxseed flour, baking powder and cinnamon. Combine the wet and dry ingredients. Then mix in walnuts.
Line a baking sheet with parchment paper and scoop 1 tablespoon round scoops of batter 1 inch apart on the sheet. Flatten cookies to about ¼-1/2 inch tall.
Bake 10 minutes, let cool on cookie sheet and eat! Keep at room temperature in a sealed container for up to 5 days.
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