Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
In a small bowl, mash the two bananas with a fork until they're nice and mushy.
Add in the melted coconut oil (or other cooking oil), maple syrup, milk (or water) and vanilla extract. Mix together.
Add the wet ingredients into the dry oat ingredients and mix together. Let this batter sit for 10 minutes so that oats can soak up the liquid.
Add ¼ cup of oat batter to the baking sheet and form into a mound. Repeat until all the batter is used up. Bake for 20 minutes. Let cool 5 minutes on the baking sheet, then move to a rack to cool completely.
Store cookies in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
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