Trail-Mix Cookies (nut-free, vegan, gluten-free**)
This recipe has been my go-to all winter. They’re super flexible in terms of additions (chocolate chips, raisins, seeds..) and they freeze well.
2 large mashed bananas
1/2 cup melted coconut oil
1/2 cup maple syrup
1 1/2 cup flour (I used oat flour but whole wheat, white, or all-purpose gluten-free work well too!)
3 cups oats (gluten-free if needed!)
2 tsp baking soda
1/2 cup pumpkin seeds
1/2 hemp seeds/hearts
1/2 cup chocolate chips
They are messy to make, but once they are rolled into balls they stay together reasonably well. Though you might need to adjust ingredients slightly.
Bake at 350F for 🕛 10-14 minutes.