Ingredients
- 1 15oz can pumpkin puree
- 3/4 cup unsweetened applesauce
- 3 large mashed bananas
- 2 cups unsweetened rice milk
- 1 16oz package of garbanzo bean flour
- 1/3 cup brown sugar
- 1/4 cup honey or stevia liquid equivalent
- 1 cup of reduced fat coconut flakes, organic
- 1/2 cup raisins
- 1/2 cup organic chocolate chips
Preheat oven to 375. Line a large pan with parchment paper. Mix pumpkin, applesauce, bananas, milk in a large bowl. Add flour, sugar, honey and coconut. Mix well. Add raisins and chocolate. Using a melon scooper, place in pan and bake 20-25 minutes, deepening on how crispy you want the cookies to be. Store in fridge for up to a week or freezer.