One Bowl Healthy Golden Milk Cookies (vegan, gluten-free, paleo)

0 Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.
1 In a large bowl, make the flax egg by combining the ground flaxseed with the water. Mix and set aside for 5 minutes to thicken. Then mash the ripe banana with a fork into the flax egg. Mash until smooth. Add the maple syrup and oil. Stir with a spatula until combined.
2 Add the almond flour, coconut flour, baking soda, salt, turmeric, cinnamon, and pepper (alternatively, you can also sift the dry ingredients into the bowl). Stir until well combined and there are no lumps of flour left. Add the shredded coconut and chocolate chips. Mix until well combined.
3 Take a cookie scoop (mine was 1.5 tablespoon size) and make 12 mounds/cookies onto the pan. Lightly flatten with your fingers because they don’t spread much when baking. Bake for 12-14 minutes. Let it cool on the pan for 20 minutes and they will firm up. Enjoy! Store cooled cookies in an airtight container in the fridge or freezer.