1/2cupPeanut butterOr other nut butter of choice, or sunflower seed butter
2Eggs
2tbspMaple syrupOr honey, or light agave
2tbspChia seeds
1 1/2tspVanilla extract
1/2tspGround cinnamon
1tspBaking soda
3/4cupOat flour
1/2cupToasted pumpkin seeds
1/4cupReduced sugar dried cranberries
1/4cupRaisins
Instructions
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.