Heat oven to 350F. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk the flour, baking powder, GROUND FLAXSEED, salt, and cinnamon until combined. Set aside.
the (separate) bowl of a stand mixer, cream the COCONUT OIL and XYLITOL
together on medium-high speed until light and fluffy, about 1 minute.
Add peanut butter, egg, banana, and vanilla, and continue mixing on
medium speed until combined, scraping down the sides of the bowl once if
needed. Fold in the dry ingredients and mix until just combined.
out a rounded tablespoon-full of dough, roll it into a ball, then place
on the baking sheet. Use a fork to press down the top of the ball and
make a criss-cross pattern. Repeat with remaining dough.
for 8-10 minutes or until slightly golden around the edges. Cool for 10
minutes on baking sheet, then transfer to a wire rack to cool
Serve immediately or store in a sealed container for up to 1 week.