6 TBS pumpkin puree
¼ C raw sugar
¼ C maple syrup
½ ripe banana
2 TBS of soy milk
1 ½ C rolled oats
½ C oat flour (can grind rolled oats in a blender to make flour)
¼ tsp baking soda
1 ½ TBS pumpkin pie spice
½ C vegan chocolate chips
Preheat oven to 350°.
Line a cookie sheet with parchment paper.
Mix pumpkin puree, sugar, maple syrup, banana and soymilk in a bowl.
In another bowl, mix oats, flour, baking soda and pumpkin pie spice. Combine both the wet and dry ingredients and gently stir.
Fold in the chocolate chips.
Spoon several small balls of batter on to the parchment paper. Flatten the dough a bit.
Bake for 10-15 minutes, until the dough is firm to the touch.