This recipe is based on Jennifer McCann's Banana Oatmeal Cookies. I've added sesame seeds and chocolate chips, and streamlined the process to make it a little simpler. Thanks, Jennifer!

Ingredients: 

• 2 cups oats
• 3/4 tsp. baking soda
• 1 tsp. cinnamon
• 4 medium overripe bananas (or less than overripe bananas and a 1/4 cup apple juice)
• 1/2 tsp. vanilla extract
• 1/4 cup pitted medjool dates
• 1/4 cup sunflower seeds
• 1/4 cut sesame seeds
• 1/4 cup non-dairy chocolate chips (Ghirardelli semi-sweet work well)

Instructions:

Preheat the oven to 350 F.

Blend the oats into flour. (If your blender can't handle this, look for oat flour or get a Vitamix (give them code 06-001400 for free shipping)).

Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.

Peel the bananas and blend them (and apple juice, if using) with the vanilla extract until smooth. Add the dates (make sure there aren't any pits!), and blend some more, until the dates are just in little bitty chunks. Add the banana/date mixture to the oat flour mixture, along with the sunflower seeds, sesame seeds and chocolate chips.

Spoon the batter onto a stainless steel baking sheet, lightly coated with non-stick spray or Earth Balance spread. Bake for 10-12 minutes, depending on the size of the cookies.

Remove from oven, let cool, and enjoy!