Ingredients

The following ingredients have 48 Servings
  • 2 cups old fashioned oats (SEE NOTES)
  • ⅔ cup almonds (finely chopped)
  • ⅓ cup shredded coconut (unsweetened)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • pinch salt
  • 1½ cups mashed ripe bananas (about 3 medium)
  • ¼ cup coconut oil (melted, SEE NOTES)
  • 2 tablespoons maple syrup (or can use honey)
  • 1½ teaspoons vanilla extract
  • ⅓ cup chocolate chips
  • 3 tablespoons dried cranberries (soaked, drained and patted dry SEE NOTES)
  • 3 tablespoons pumpkin seeds

Instruction

  • Preheat oven to 350° F. Position rack in the center.
  • Line baking sheet with parchment paper.
  • In a medium size mixing bowl, combine the all the dry ingredients. Whisk together. Set aside.
  • In a large mixing bowl, incorporate the mashed bananas with the coconut oil, maple syrup and vanilla extract.
  • Add the wet ingredients to the dry and stir to combine.
  • Fold in the chocolate chips, cranberries and pumpkin seeds.
  • With a medium-sized scooper (about 1 tablespoon), scoop out dough and place on parchment-lined cookie sheets.
  • With the back end of a fork, press down gently atop each cookie.
  • Bake for about 15-18 minutes or until the cookies begin to brown around the edges.
  • Allow cooling in the pan for about 5 minutes before transferring to a wire rack to cool down completely.