Healthy Trail Mix Cookies

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the banana, almond butter, egg, maple syrup, vanilla.
1 medium ripe banana, mashed, 1 large egg, 1/3 cup drippy almond butter, 1/4 cup maple syrup, 1 tsp vanila extract
Add the remaining ingredients to a large bowl and stir to combine.
1.5 cups rolled oats, 1/3 cup almond flour, 1/2 cup raw walnuts, chopped, 1/4 cup each of raw pumpkin seeds, sunflower seeds and hemp hearts, 2 tbsp chia seeds, 1/3 cup dried cranberries (preferably unsweetened or sweetened with apple juice), 1 tsp ground cinnamon, 1 tsp baking powder, 1/2 tsp sea salt
Add the wet ingredients to the dry ingredients and stir together. Let sit for 5 minutes. The dough will be wetter than a normal cookie dough.
Use an ice cream scoop or large spoon to scoop dough (~2 tbsp) onto the baking sheet. These cookies won't spread out much during baking, so you don't need to leave too much space between them. Using damp hands, gently flatten the dough and press the edges in to create a cookie shape. The dough will be quite sticky, so continue to wet your hands to make this process easier.
Bake for 12-15 minutes or until edged are set and lightly golden brown. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store on the counter for up to 2 days or in the refrigerator for up to a week.