(vegan) coconut-banana breakfast cookies

Modified from this recipe to include coconut oil, extra coconut, less sugar... and more importantly, veganized!

Read the recipe after the jump!

Makes 15 cookies

3/4 cup all-purpose flour
1/4 cup oat flour
(I made mine by grinding oats in a food processor)
1/2 cup whole wheat flour
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup melted coconut oil
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon ground flaxseed plus 3 tablespoons of warm water, set aside for a few minutes until goopy (this is the equivalent of 1 egg)
1 teaspoon pure vanilla extract
1 teaspoon coconut flavouring
1/2 cup mashed ripe banana (about 1 medium banana)
3 tablespoons old-fashioned rolled oats
1/2 cup unsweetened medium shredded coconut

1. Preheat oven to 350˚F. Whisk together flours, salt, cinnamon and baking soda. Set aside.
2. In another bowl, mix together the coconut oil and sugars. Add the flax seed mixture, vanilla extract, coconut extract, and mashed banana; mix. Add the dry ingredients and mix until just combined. Fold in the oats, and shredded coconut.
3. Spoon by the tablespoon onto parchment paper laid on a baking sheet, and flatten slightly with fingertips. Bake for 10-12 minutes.