- 1 cup Mashed banana Approx 2 large
- 1/2 cup Peanut butter Or other nut butter of choice, or sunflower seed butter
- 2 Eggs
- 2 tbsp Maple syrup Or honey, or light agave
- 2 tbsp Chia seeds
- 1 1/2 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 tsp Baking soda
- 3/4 cup Oat flour
- 1/2 cup Toasted pumpkin seeds
- 1/4 cup Reduced sugar dried cranberries
- 1/4 cup Raisins
- In a large bowl, whisk together the mashed banana and peanut butter until smooth. Stir in the eggs until evenly combined. Next, stir in the maple syrup, chia seeds, vanilla, and cinnamon.
- Sprinkle the baking soda, then the oat flour, over the top. Fold to combine. Last, fold in the pepitas, cranberries, and raisins. The batter will look very liquidy.
- Place the bowl in the refrigerator to chill and set for at least 4 hours, or cover with plastic and refrigerate overnight.***
- When ready to bake, place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and slightly flat on top.
- Bake for 12 to 14 minutes, until the cookies feel dry and set on the top and edges and a toothpick inserted into the center comes out clean. Let cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.
TO STORE: Store leftover cookies at room temperature for up to 1 week. TO FREEZE: Freeze the cookies in an airtight container for up to 3 months. PROTEIN BOOST: I have not tried adding protein powder to these cookies. I think you could experiment with a tablespoon or two, but since I haven’t tested the recipe this way, I can’t be certain. If you do decide to play around with adding protein powder, I’d love to hear how it goes. *FOR SWEETER COOKIES: As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon of additional maple syrup. **HOMEMADE OAT FLOUR: To make your own oat flour, pulse 3/4 cup oats in a food processor until they are well ground. Recipe by WellPlated.com