Ingredients:

  • 2 large very ripe bananas (approx. 230g)
  • 1/2 cup (125g) creamy peanut butter
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (190g) Old Fashioned rolled oats
  • 1/2 cup (45g) almond flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup (30g) hemp seeds
  • 1/4 cup (35g) pumpkin seeds
  • 1/3 cup (50g) dark chocolate chips

Instructions:

  1. Preheat and Prepare. Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Note: This prevents sticking without adding extra grease.
  2. Mash the Bananas. In your large bowl, mash the 230g of bananas until they are a liquid, soup like consistency. Don't leave large chunks, as they will create soggy spots in the cookies.
  3. Create the Emulsion. Whisk in the peanut butter, maple syrup, and vanilla. Stir vigorously until the mixture is completely smooth and looks like a thick caramel.
  4. Incorporate Dry Base. Add the oats, almond flour, cinnamon, and salt. Use your spatula to fold them in until every oat is fully hydrated by the wet mixture.
  5. Add the Crunch. Fold in the hemp seeds, pumpkin seeds, and chocolate chips. Ensure they are evenly distributed so every bite has a mix of textures.
  6. Portion the Dough. Scoop the mixture into 12 large equal portions on the pan. They won't spread, so flatten them slightly into a cookie shape before baking.
  7. Bake to Set. Bake for 15 minutes until the edges are golden brown and the centers feel firm.
  8. The Final Set. Let the cookies cool on the pan for 5 minutes. Note: This allows the internal starches to finish setting so they don't fall apart.
  9. Transfer to Rack. Move them to a wire rack to cool completely. This prevents the bottoms from getting sweaty and soft.