Soft Oatmeal Cookies

Preheat the oven to 175 °C. Line a baking tray with baking paper. In a large bowl, mash the bananas completely with a fork until you get a smooth paste.

Add the wet ingredients to the bananas: peanut butter, honey, vanilla, and grated apple (which you should first squeeze out so it isn't too wet). Mix well so the fat is evenly distributed.

Add the dry ingredients: oats, cinnamon, salt, chia seeds, dried cranberries, and pumpkin seeds. Stir with a spoon or wooden spoon until all the ingredients combine into a thick, sticky mixture. If the mixture is too wet, add another spoonful of oats; if it's too dry, let it sit for 5 minutes so the oats can absorb moisture.

Scoop up the mixture with a spoon and place it on the baking tray. Since the cookies won't rise or spread while baking, you need to flatten them with a spoon or the bottom of a glass into the shape of a thick disk (about 1–1.5 cm thick).

Bake for 12–15 minutes, until the edges are slightly golden brown but the center is still a bit soft to the touch. Remove from the oven and let the cookies sit on the tray for another 5 minutes to firm up before transferring them to a wire rack.