In a small mixing bowl combine the eggs, vanilla extract and raisins. Cover with plastic wrap and allow to soak 30 minutes.

Preheat oven to 350 degrees. Prepare 1-2 baking sheets with parchment paper or a Silpat. Set aside.

In the bowl of a mixer, combine the flour, oats, baking soda, salt, chia seeds, and hemp seeds. Mix for a few seconds just to combine.

In a blender combine the peanut butter, agave nectar, banana and oil. Pulse until all ingredients are incorporated and the banana is pulverized leaving no large pieces.

Spoon the blender mixture into the dry ingredients in the mixer bowl. Mix on low to combine.

Add the egg-raising mixture to the mixer bowl and beat on medium to combine.

Stir in the chopped pecans and chocolate covered sunflower seeds.

Mound the dough in tablespoons onto the prepared baking pans. The cookies will not change form so you may smooth the exterior if desired. Bake in the preheated oven for 10-12 minutes until the bottom is just turning golden.

Remove from oven and allow to sit on the baking sheet for 5 minutes. Transfer to a cooling rack to fully cool. As with most gluten-free baked goods, they will have the most structure if allowed to cool fully before eating.