Nutty Chipmunk Cookies

Ingredients

• 1 tablespoon flaxseed meal
• 1 cup almond flour
• ½ teaspoon baking soda
• ⅛ teaspoon fine sea salt
• 2 very ripe DOLE® Bananas, peeled
• 1 teaspoon vanilla extract
• ½ cup gluten free vegan dark chocolate chips
• ¼ cup chopped roasted, unsalted cashews
• ¼ cup sliced almonds

Directions

1.     Preheat oven to 350°F; line 2 rimmed baking pans with parchment paper. Stir flaxseed meal and 3 tablespoons water in a small bowl; let stand 5 minutes. 

2.     Whisk flour, baking soda and salt in a medium bowl. Mash bananas with the back of a fork in a large bowl; stir in vanilla extract and flaxseed mixture. Stir in flour mixture; fold in chocolate chips, cashews and almonds. Using 2 small spoons, drop 1 rounded tablespoon dough, 2 inches apart, on prepared pans; press down gently to ½-inch thickness.

3.     Bake cookies 20 minutes or until lightly browned, rotating pans once halfway through baking; cool on pans 5 minutes, then transfer to a wire rack to cool completely. Makes 18 cookies.