Ingredients
2 cups rolled oats, certified gluten free
2 cups shredded carrots
2 mashed bananas
2/3 cup chopped pecans
2/3 cup shredded coconut
1/2 cup cashew butter
Flax egg (1/4 cup flax + 2/3 cup water)
1/4 cup agave nectar
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
Directions
Preheat oven to 350 degrees and one a baking sheet with parchment paper
Add all ingredients to a large bowl and mix together
Using an ice cream scooper, scoop about 1/4 of the mixture and flatten, making a cookie like shape
Bake for 20 minutes and enjoy!
Store in fridge for up to 1 week.
**To make nut free, remove pecans and use sunflower butter instead of nut butter