Prep Your Oven: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. This low temperature ensures the cookies bake evenly without burning the nuts and seeds.

Make the Base: Add the pitted Medjool dates and ripe banana to a food processor. Process for 1-2 minutes until completely smooth and pureed. This sticky mixture acts as the natural binder.

Combine Ingredients: Transfer the date-banana puree to a large bowl. Add the chopped nuts, ground flaxseed, pumpkin seeds, dried fruit, hemp hearts, cacao nibs, and shredded coconut. Stir thoroughly until well coated. If the mixture is too dry to hold together, add a drop or two of water.

Shape the Cookies: Scoop about 2-3 tablespoons of the mixture per cookie and roll into balls. Place on the baking sheet (spaced 2 inches apart) and flatten with your palm to about ½-inch thick. Tuck in any loose seeds or fruit.

Bake: Bake at 300°F (150°C) for 25 minutes, or until dry to the touch and golden brown around the edges.

Cool: Transfer to a wire rack to cool completely. The cookies will firm up as they cool.