Ingredients
Scale
- 1 cup organic old fashioned rolled oats
- 1 cup organic quick oats
- 2/3 cup dried fruit (cranberries, dates, or dried apricots), chopped
- 2/3 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/2 tsp sea salt
- 1/4 cup melted ghee, grass-fed butter, or melted coconut oil
- 1/4 cup pure maple syrup or raw honey
- 1 mashed ripe banana
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- In a large bowl, combine oats, dried fruit, seeds, and sea salt.
- In another bowl, whisk together butter, maple syrup, mashed banana, eggs, and vanilla.
- Pour wet mixture over dry ingredients and stir until well combined. Let sit 5 minutes, then stir again.
- Drop slightly less than 1/4 cup of mixture onto prepared sheet pan, slightly flatten, repeat for remaining mixture.
- Bake 15–18 minutes until tops are slightly golden.
- Cool cookies on pan. Store in airtight container in fridge for 1 week or frozen for 2 months.
Notes
- Do not overmix to keep cookies tender.
- Allow cookies to cool before storing for best texture.
- Use your favorite combination of dried fruits and seeds for variety.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian