Ingredients
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2 cups old-fashioned oats (gluten-free if needed)
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1 banana, mashed
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1/4 cup pumpkin purée or apple butter
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1 cup nut or seed butter (peanut, almond, cashew, or sunflower)
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1/4 cup maple syrup or honey
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1 teaspoon cinnamon
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1 tablespoon chia or hemp seeds
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1/2 cup dried raisins or cherries
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1/2 teaspoon kosher salt
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1/2 cup milk or dark chocolate chips
Instructions
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Preheat oven
Set oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat. -
Mix the dough
Combine all ingredients in a stand mixer or bowl. Mix until fully incorporated. -
Chill
Refrigerate the dough for 30–60 minutes to firm up and improve structure. -
Shape cookies
Scoop about 1/4 cup of dough per cookie onto the baking sheet.
Flatten with your palm into 1-inch thick rounds (they won’t spread during baking). -
Bake
Bake for 18–20 minutes, until lightly golden. -
Cool
Let cookies cool on the baking sheet for 15 minutes, then transfer to a rack to cool completely.
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Notes
- Reserve a few chocolate chips to press on top before baking for a clean visual finish.
- Swap dried fruit with nuts or seeds for added crunch.
- Add protein powder (1–2 scoops) if you want to boost protein content further (adjust liquid slightly).
