¼ cup rolled oats
½ cup coconut flakes
½ teaspoon salt
½ teaspoon cardamom
½ teaspoon coriander
¼ cup almond meal
½ cup peanut butter or cashew butter
2 tablespoons ground flax seeds
2 tablespoons chia seeds
½ cup whole wheat flour
½ cup raisins (or carob chips)
3 bananas, mashed
1 teaspoon vanilla extract
Preheat oven to 350 F.
Grease a cooking sheet or line it with parchment paper.
Mix the dry and wet ingredients separately, and then combine them. (The dough will be wetter than regular cookie dough).
Using a ¼-cup scoop, drop the dough on the cookie sheet and flatten them with your fingers.
Bake the cookies for 20-25 minutes, or until they are brown on top.
Let them cool on the cookie sheet for 10 minutes before placing them on a cooling rack.