Directions

1.  Preheat Oven & Prepare Flax Egg: Preheat your oven to 170°C (or 170°F if that was the intended unit - please clarify if possible). In a small bowl, prepare the flax egg by mixing 1 tablespoon of flax meal with 2.5 tablespoons of water. Set aside for about 5-10 minutes to thicken.

2. Combine Wet Ingredients: In a large mixing bowl, add the ripe bananas and mash them well with a spatula or fork. Add the peanut butter, maple syrup, prepared flax egg, vanilla extract, and soymilk. Combine thoroughly until the mixture is smooth

3. Add Dry Ingredients: Sift in the oat flour, baking powder, and salt directly into the wet ingredients.

4. Mix Dough: Mix well with the spatula until all ingredients are just combined and a dough forms. Be careful not to overmix.

5. Fold in Add-Ins: Gently fold in the chopped mixed sunflower and pumpkin seeds, dried cranberries, and 1/4 cup of chocolate chips. Mix again to ensure the ingredients are nicely incorporated throughout the dough.

6.  Scoop Cookies: Scoop approximately 2 tablespoons of the dough per cookie and drop onto a parchment-lined baking sheet. Repeat this process, spacing the cookies out, to make 6-8 cookies depending on the size of your baking sheet.

7. Shape Cookies: Using slightly wet fingers, gently press down and shape the dough mounds into cookie shapes.

8. Top & Bake: Top the cookies with a few more chocolate chips, if desired. Bake in the preheated oven for 30 minutes, or until the edges are lightly golden and the cookies are set.

9. Cool & Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.