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