Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together oats, Flourish, flaxseed, cinnamon and salt.
In a medium bowl, whisk together coconut oil, peanut butter, maple syrup, coconut sugar and vanilla.
Add the wet mixture over the dry mixture. Using a rubber spatula fold until combined. Fold in peanuts.
Scoop out about 2 tbsp worth of cookie dough and roll it out into a ball and place onto the prepared baking sheet, evenly spaced apart. Using a spoon flatten cookies to desired thickness, they will not spread while cooking.
Bake for 10 - 12 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer cookies onto a cooling rack to continue cooling completely before storing.
Store in an airtight container for 1 week.
Nutrition Facts
Servings 12 cookies
Calories 149
Protein 5 g
Fat 9 g
Saturated Fat 3 g
Total Carbohydrate 15 g
Dietary Fiber 2 g
Sugars 5 g
