Ingredients:
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2 cups gluten free oats
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2 tbsp maca powder
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2 tbsp flax
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½ cup chickpea flour
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½ tsp baking soda
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½ baking powder
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1 teaspoon cinnamon
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¼ tsp sea salt
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¼ cup melted coconut oil
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2 small to medium mashed bananas
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¾ cup pumpkin seeds
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1 cup dark plant based chocolate chips
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¼ cup pure maple syrup (optional but recommended for desired sweetness)
Directions:
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Preheat oven to 350F. Line baking sheets with unbleached parchment paper
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Combine dry ingredients
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Combine wet ingredients
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Add wet to dry, do not over mix
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Stir in pumpkin seeds and chocolate chips
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Using muffin scoop, pack and drop on prepared baking sheets. Flatten gently with your hand
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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