Coconut Banana Muffin Top Cookies (vegan, gluten-free, paleo)

0 Preheat the oven to 350 degrees F. Line a baking sheet with a silicon mat or parchment paper.
1 In a large bowl, make flax egg by combining the ground flaxseed with water. Let it sit for 5 minutes to thicken.
2 Mash the ripe banana with a fork in the bowl with the flax egg. Add the maple syrup, nut butter, cinnamon, baking powder, baking soda, and salt. Mix with a spatula until well combined.
3 Add the coconut flour to the bowl. Mix until combined. Fold in the chocolate chips and shredded coconut. Use a cookie scoop (about 1.5 Tbsp) and scoop dough onto baking sheet. Add optional chocolate chips on the tops. Slightly flatten each cookie (they won’t spread much). Bake for 10-12 minutes. Let it sit on the pan for 15 minutes. Then place cookies on a wire rack to cool completely. Enjoy! Store in the fridge in an airtight container.