Ingredients
Method
Preparation
- Preheat oven to 325ºF (165ºC).
- In a large mixing bowl, combine dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until everything is well blended.
- Let the mixture rest for 4–5 minutes. If the dough becomes too thick, add 1–2 tablespoons more milk.
- Measure out the dough by scant 1/4 cupful and place on a baking sheet lined with parchment paper. Gently flatten the tops with your hand.
Baking
- Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
Notes
Store leftovers in an airtight container for 2–3 days. For a nut-free option, replace pumpkin seeds with sunflower seeds. Mix in other superfoods like hemp seeds or chocolate chips for extra flavor. To make sweeter dough, add more sweetener to taste. For variations, use different types of dried fruits or nuts based on what you have at home. You can replace applesauce with mashed sweet potato.
