Nutritious, moist, dense, and delicious, these cookies are sure to be a hit as a treat in a lunch, after school/work snack, and even as a breakfast on-the-go.

Ingredients

• 1 cup Quick Oats
• 2 cup Oat Flour (about 2 cups of oats in food processor until a powder)
• 1/2 cup Finely ground raw almonds
• 1 1/2 tsp Spice Island Cinnamon, Ground 1.9oz
• 1 1/2 tsp Spice Island Nutmeg, Ground 2.1 oz
• 1 tsp Baking soda
• 1 tsp Baking powder
• 1/8 tsp Spice Island Sea Salt Grinder, 5 oz
• 1/2 cup Pure maple syrup
• 1/4 cup Honey
• 1 cup Pure pumpkin puree
• 1 Large very ripe banana, mashed
• 2 Egg whites
• 1 tsp Spice Island Vanilla, Extract Pure, 2 oz
• 1/2 cup Chocolate chips

Directions

• 1. Process oats and then almonds with food processor.
• 2. Preheat oven to 350° F.
• 3. In a medium bowl, gently whisk together oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.
• 4. In another medium bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.
• 5. Combine dry ingredients into wet, stir in chocolate chips.
• 6. Scoop batter onto a cookie sheet lined with parchment paper or a silicone baking mat.
• 7. Bake for 10 minutes. Half-way through, flatten cookies with top of spoon and continue to bake until cookies are a soft, golden color.
• 8. Let cool on cookie sheet for 5 minutes then transfer to a wire cooling rack.