Preheat oven to 350ºF

Mix the flax eggs and set aside for a couple of minutes

In a large bowl, combine the thickened flax eggs, banana, peanut butter, and coconut oil. Mix until well combined

In a separate bowl, sift the flours and baking soda together with a whisk

Stir the dry into the wet bowl and mix until a dough forms

Lastly, incorporate the chopped parsley

Transfer dough to parchment paper (or a lightly floured surface)

Roll into 1/2-1 inch sheet and cut into desired shapes

Transfer cut cookies to a lined baking tray and bake for 15-20 minutes, turning halfway

Allow to cool completely and store in an airtight container