1 c. all-purpose flour
1/2 c. flaked coconut
1/2 c. rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. firmly packed light brown sugar
6 tbsp. unsalted butter, at room temperature
1 very ripe banana, mashed
1 egg, at room temperature
1/2 c. golden raisins
1/2 c. dried cranberries
1/2 c. walnuts, chopped
2 tbsp. flax seeds
2 tbsp. sunflower seeds
Preheat oven to 325 degrees. Lightly grease one or two baking sheets. In a bowl, stir together the flour, coconut, oats, baking soda, flax seeds, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 c. at a time, then stir in the raisins, sunflower seeds, dried cranberries and walnuts. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2” apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if two pans were used. Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.