Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large mixing bowl, stir the mashed bananas, almond butter, honey, and vanilla extract until smooth and all the ingredients are fully combined.

Add the old-fashioned rolled oats, cinnamon, baking powder, and salt to the bowl. Stir to fully combine the breakfast cookie mixture.

Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds until all the add-ins are evenly distributed throughout the breakfast cookie mixture.

Using a ¼-cup cookie scoop, scoop out level portions of the breakfast cookie mixture and place them onto the prepared baking sheets. These are large cookies, so you will need to place 7-8 cookies per baking sheet evenly spaced apart.

Using your hand, gently flatten the domed top of each cookie so that they bake up with a flatter top. You want your breakfast cookies to be about 2 inches wide by approximately ¾ inch tall. These cookies will not spread as they are baked, so the shape of the raw cookie will be the same as the baked one.

Bake the breakfast cookies for 14-16 minutes or until lightly golden and the center is set.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Once fully cooled, transfer them to a serving platter or storage container.