1. Preheat oven to 325F degrees. Line a baking sheet with parchment paper on a non-stick Silicon baking mat.

2. To make the wet mixture: In a bowl, combine the dates, pumpkin puree, and bananas. Use an immersion blender to puree until smooth. Add the almond butter and puree to combine. You can also use a food processor or a regular blender to puree this wet mixture.

3. Stir in all of the remaining ingredients.

4. Portion about 2 tablespoons of batter per cookie and place on the lined baking sheet. Leave a little bit of space between the cookies. They won’t spread much, though.

5. Bake 25-28 minutes, until golden brown around the edges. Rotate halfway through.

6. Remove from the oven and let cool 10 minutes on the cookie sheet before storing or eating.