1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.

2. Mix flaxseeds with water and set aside.

3. In a large bowl, mix together oats, hemp seeds, pumpkin seeds, cranberries, baking soda, baking powder, and salt.

4. In a separate bowl, mash banana and add in almond butter, maple syrup, and vanilla extract. Mix well to combine.

5. Pour the wet mixture into the dry ingredients and mix well.  Spoon out 16 even scoops (per batch) onto the lined baking sheets, press down to flatten a little, and bake for 12 minutes.

6. Once baked, remove from oven and place cookies onto a wire cooling rack. Once cooled these cookies can be stored in an airtight container for up to 5 days.