Directions

1. Place 1/2 cup rolled oats and Houjicha Powder into a food processor. Grind until fine. Add almond flour, sugar and baking soda. Process to combine, then set aside.
2. Mash the banana in a medium bowl, then add coconut oil, vanilla and sea salt. Stir well to combine. Add the mixture from the food processor to your bowl, along with the remaining 1 cup rolled oats, walnuts, pecans, pumpkin seeds, sesame seeds and Medjool dates. Mix to combine, then set aside for 30 minutes while the oven heats.
3. Pre-heat oven to 350°F.
4. Line a baking sheet with parchment paper and roll the prepared dough into roughly 2-tablespoon size balls. Place a square of dark chocolate into the center of each cookie, if desired. With lightly oiled hands, press into 2-inch round disks, about 2/3 of an inch thick.
5. Sprinkle with sea salt and bake for 12 to 14 minutes. Remove from oven and set aside to cool slightly before using a spatula to transfer to a cooling rack.
6. Store cookies in an airtight container for up to 3 days.

Note: These cookies freeze well either before or after they're baked.