• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1/2 cup almond butter or sunflower seed butter
  • 2 Tsp raw honey
  • 1 medium banana, mashed
  • 1 tsp vanilla extract
  • 1 cup gluten free rolled oats
  • 1 Tsp chia seeds
  • 1 tsp baking soda
  • 1 tsp cinnamon or pumpkin spice
  • ¼  teaspoon himalayan salt
  • ¼ cup chopped walnuts
  • ¼ cup raisins


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Stir together almond or sunflower seed butter, honey, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Add in oats, chia seeds, baking soda, cinnamon and salt to the bowl and stir together. Fold in walnuts and raisins.
  5. Drop 2 tablespoons of dough onto the baking sheet, this should make about 12 cookies.
  6. Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely. Enjoy!