Pre-heat oven to 350˚. Place bananas into a large bowl and mash with a fork. Add the egg, peanut butter, coconut oil, vanilla extract and coconut sugar and whisk for about 2 minutes. Add in FlapJacked mix and oats and stir to create a thick batter. (If desired, add in other ingredients like dried fruit, nuts, chocolate chips, etc.) Line a cookie sheet with parchment paper or lightly coat with nonstick spray. Scoop out 1/4 cup of batter and place onto the baking sheet, and continue with the rest of the batter (spacing cookies at least 2 inches apart). Bake for 14 minutes, or until edges of cookies are golden brown. Remove and let cool. Store in an air-tight container in the refrigerator for up to five days (or in the freezer for up to two weeks). ENJOY!