Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1/2 cup (50g) oat flour
  • 2 tbsp (24g) chia seeds
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 2 large (200g) ripe bananas, mashed
  • 1/4 cup (60ml) almond butter
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (30g) raw pumpkin seeds
  • 1/4 cup (30g) ground flaxseed meal
  • 1/3 cup (60g) dark chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the 2 cups (180g) old-fashioned rolled oats, 1/2 cup (50g) oat flour, 2 tbsp (24g) chia seeds, 1 tsp (2g) ground cinnamon, and 1/2 tsp (3g) sea salt. Note: Whisking removes clumps from the oat flour.
  3. Stir in the 2 large (200g) mashed bananas, 1/4 cup (60ml) almond butter, 2 tbsp (30ml) maple syrup, and 1 tsp (5ml) vanilla extract until a thick, cohesive dough forms. Wait for the aroma of vanilla and cinnamon to blend.
  4. Fold in the 1/4 cup (30g) raw pumpkin seeds, 1/4 cup (30g) ground flaxseed meal, and 1/3 cup (60g) dark chocolate chips until evenly distributed.
  5. Scoop approximately 3 tablespoons of dough per cookie onto the baking sheet.
  6. Press them down slightly with the back of a spoon to create a uniform disk. Note: These won't spread like traditional cookies.
  7. Bake for 18-20 minutes until the edges are firm and the tops smell toasted.
  8. Let the cookies cool on the pan for 5 minutes to set. The structure finishes forming during this rest period.
  9. Transfer them to a wire rack to cool completely.