Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine all the dry ingredients: rolled oats, chopped peanuts and hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds, dried cranberries, raisins, cinnamon, and salt.
Mix Wet Ingredients: In a separate medium bowl, mash the bananas until smooth. Stir in the honey (or maple syrup) and vanilla extract.
Combine: Pour the wet banana mixture into the bowl of dry ingredients. Mix thoroughly until everything is well combined and no dry spots remain.
Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet. Use the back of a spoon or your fingers to gently flatten each mound into a cookie shape, as they will not spread much on their own.
Bake: Bake for 12-15 minutes, or until the edges are firm and golden brown.
Cool: Remove from the oven and let the
cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for them to firm up.
Tips for Success
Ripe is Right: The riper the bananas, the sweeter your cookies will be naturally. They also bind the dough better.
Chop Finely: For easier shaping and even distribution, chop larger nuts and fruits into small, uniform pieces.
Adjust Consistency: If the mixture seems too dry to hold together, add another tablespoon of mashed banana or a splash of almond milk.
Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
