Prep Time: 20 minutes

Cook Time: 15-20 minutes

Servings: 1 dozen cookies

Ingredients

1 large ripe banana, peeled

¼ cup pumpkin puree

¼ cup alternative milk of choice

¼ cup maple syrup

1 flax egg (see notes)

1 teaspoon pure vanilla extract

1 cup almond flour, spooned & leveled

¾ cup gluten-free old-fashioned rolled oats

1 scoop Ascent Vanilla Plant Protein

1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

⅛ teaspoon kosher salt

½ cup dairy-free semi-sweet mini chocolate chips, optional
½ cup raw or roasted pecan pieces

Directions

1. Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper and set aside.
2. To a large mixing bowl add banana. Use a fork to mash the banana until smooth.
3. Add pumpkin puree, milk, maple syrup, flax egg, and vanilla extract to the bowl. Stir until smooth.
4. Add the almond flour, oats, Ascent Vanilla Plant Protein, baking powder, cinnamon, ginger, cloves, and kosher salt to the bowl. Use a spatula to stir to combine.
5. Fold in the chocolate chips and pecan pieces.
6. Use a ¼ cup measurer to portion mounds of the cookie dough onto the prepared baking sheets, spacing cookies 2-inches apart.
7. Place in the oven and bake until cookies are browned, have set, and tops are dry, 15-20 minutes.
8. Remove from oven and let cool for 10 minutes on baking sheets before transferring cookies to a wire rack to cool completely.

Notes

• To make a flax egg: To a small mixing bowl combine 1 tablespoon ground flaxseed with 2 ½ tablespoons water. Stir until smooth and let thicken for 5 minutes before using.
• Cookies are best enjoyed the day they are made, but will keep in an airtight container stored at room temperature for up to 5 days.