Preheat oven to 180ºC (356ºF), line a baking tray with parchment paper, set aside.
Make flax egg by mixing together the ground flax and water, mix well and set aside to thicken.
In a large mixing bowl, combine all dry ingredients until well blended, set aside.
In a small mixing bowl, combine all wet ingredients and prepared flax egg.
Pour wet mixture into dry, mix until smooth and well combined.
Roll mixture into balls, approx. the size of a golf ball. Place on prepared tray and press down to create a thick round disc.
Repeat with remaining mixture. Leaving a 2cm gap between each cookies, they don’t spread too much, they rise.
Bake for 10-12 minutes or until cookies crack slightly on top and turn lightly golden around the edges.
Remove and cool on tray for 5 minutes.
Transfer to a wire rack to cool completely.
Enjoy!
Notes
Store in an airtight container, refrigerated or in the pantry for 1 week - 10 days. *If you don’t have or cannot find oat flour, simply process rolled oats into a fine flour.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7382