Step 1

Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.

Step 2

In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.

Step 3

Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined

Step 4

Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.

Step 5

Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.

Step 6

Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.