Ingredients

• 1 flax egg (1 tbsp flaxseed meal & 3 tbsp water)
• ½ cup banana, mashed
• ⅓ cup pure maple syrup
• ¾ cup fancy molasses
• ½ tsp vanilla extract
• 3 cups Flourish Plant-Based Protein Chocolate Chip Pancake Mix
• ⅓ cup unsweetened cocoa powder, sifted
• 2 tsp baking soda
• ¼ tsp salt

Instructions

1. Preheat oven to 350F and line 2-3 cookie sheets with parchment paper.
2. In a large mixing bowl, make your flax egg by stirring flaxseed meal and water together. Let stand for 10 minutes. Whisk in mashed banana, maple syrup, fancy molasses, and vanilla extract.
3. Add remaining ingredients to bowl, sifting the cocoa powder, baking soda, and salt. Fold until thick dough forms with no dry streaks. 
4. Scoop a heaping tablespoon full of dough and flatten the dough into an oval shape, about 1/2 inch thick. Use kitchen shears to cut “claws”.
5. Bake for 9-10 minutes until puffed up and set. Let cool on the cookie sheets for 5-10 minutes before transferring to a cooling rack.
6. Store in an airtight container at room temperature for up to 5 days. Cookies will stay soft and cake-like.