Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine rolled oats, chia seeds, and a pinch of salt.

In a separate bowl, mash one ripe banana or mix unsweetened applesauce, then add nut butter and maple syrup or honey.

Pour the wet mixture into the dry ingredients and fold together until just combined, then add cranberries and pumpkin seeds.

Scoop and place mounds of dough on the baking sheet, flattening slightly and spacing them two inches apart.

Bake for 12-15 minutes until edges are golden brown. Allow to cool for a few minutes before transferring to a wire rack.

Transfer cookies to an airtight container and store for up to a week or freeze for longer.