Preheat oven to 350F and line a baking sheet with parchment paper. In a medium mixing bowl, mash 2 medium ripe bananas. This should provide about 2/3 cup mashed banana.
To the mashed banana, add 1/3 cup natural peanut butter and 1/4 cup pure maple syrup and 1 tsp vanilla extract. Whisk to combine.
Add 1 1/4 cup large flake rolled oats, 1 tbsp chia seeds, 1 tbsp ground flax seeds, 1 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp salt. Mix again until well combined.
Pour in 1/4 each of pepitas (pumpkin seeds), raisins, and semi-sweet chocolate chips. Mix to combine.
Using a large cookie scoop, portion dough onto a prepared baking sheet. The recipe should make approximately 10 cookies. Ever so slightly press the tops of the cookies down with a fork (slightly!) to flatten them just a little.
Bake for 10-12 minutes at 350F until the edges are slightly brown and the tops are slightly firm to touch.
Cool cookies for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely. Cover cookies and store in the refrigerator up to 1 week or in the freezer.