Cook time: 15 mins
Total time: 15 mins
Serves: 8–9 cookies
1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
½ cup oat flour
½ cup dried cranberries, raisins, or other dried fruit
½ cup unsalted pumpkin seeds (pepitas) or other seed/nut
¼ cup ground flaxseed
1 tablespoon chia seeds
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 large mashed banana or ½ cup unsweetened applesauce
3 tablespoons melted coconut oil or butter
3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
2 tablespoons almond milk or other milk of choice
Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 mintutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.