Ingredients:

  • 2 cups gluten free oats

  • 2 tbsp maca powder

  • 2 tbsp flax

  • ½ cup chickpea flour

  • ½ tsp baking soda

  • ½ baking powder

  • 1 teaspoon cinnamon

  • ¼ tsp sea salt

  • ¼ cup melted coconut oil

  • 2 small to medium mashed bananas

  • ¾ cup pumpkin seeds

  • 1 cup dark plant based chocolate chips

  • ¼ cup pure maple syrup (optional but recommended for desired sweetness)

 

Directions:

 

  • Preheat oven to 350F.  Line baking sheets with unbleached parchment paper

  • Combine dry ingredients

  • Combine wet ingredients

  • Add wet to dry, do not over mix

  • Stir in pumpkin seeds and chocolate chips

  • Using muffin scoop, pack and drop on prepared baking sheets.  Flatten gently with your hand

  • Bake 13-16 minutes until slightly golden brown on the bottom

 

Good in the freezer up to 3 months, moments to thaw. 

I recommend choosing organic ingredients for all your recipes