Preheat oven at 350 degrees F. Line large baking sheet pan with parchment paper and set to the side. In a small bowl stir together flax meal and water. Let it sit for 15 minutes to create flax eggs.

Meanwhile, in a large mixing bowl, mix together dry ingredients; hemp hearts, chia seeds, dried cranberries, pumpkin seeds, rolled oats, pink salt and baking powder.

In a separate large mixing bowl, mash banana. Then add in maple syrup, melted coconut oil, and vanilla extract. Whisk until batter like consistency starts to form. You want it more on the think side and not too much on the liquid side.

Pour wet ingredients into dry ones making sure all ingredients are well incorporated. Fold in flax eggs and combine making sure all dry ingredients are well coated with wet ones.

Using a trigger release ice cream scooper, start scooping mixture onto prepped baking sheet pan. Scoop some of the mixture and once placed on the sheet pan, use the back of the ice cream scooper or your hand to flatten mixture and shape into a cookie. repeat until all mixture is gone and shaped into cookies.

Bake for 25 minutes.

Remove cookies from oven and allow to cool-down and set for 10 minutes. Use a spatula to carefully place cookies on cooling rack. Allow cookies to completely cool-off.

Enjoy instantly or place cookies in an airtight container and keep refrigerated for up to 5-7 days.