Banana Chocolate Chip Superfood Cookies

Ingredients

• 1 cup Soft Pitted Dates, Packed
• 1 whole Ripe Banana (peeled)
• 1 cup Oats (quick Oats Or Rolled Oats)
• ⅔ cups Pumpkin Seeds, Plus Extra For Decoration
• ¼ cups Vegan Semi-sweet Or Dark Chocolate Chips
• 2 Tablespoons Ground Flax Seed
• 2 Tablespoons Chia Seeds
• 2 Tablespoons Hemp Hearts (hulled Hemp Seeds)
• ½ Tablespoons Coconut Oil, Melted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Soak the soft pitted dates in a bowl of hot water for 5 minutes to soften, then drain well.

3. Blend the drained dates, the peeled ripe banana and the melted coconut oil in a food processor until a smooth, sticky paste forms.

4. Transfer the paste to a bowl and stir in the flax seed, chia seeds and hemp hearts until evenly combined.

5. Mix in the oats, most of the pumpkin seeds and the chocolate chips until the dough holds together, setting aside a small handful of pumpkin seeds for decorating.

6. Scoop rounded spoonfuls of the dough onto the prepared baking sheet and flatten each one slightly with your fingers.

7. Press a few reserved pumpkin seeds onto the top of each cookie.

8. Bake for 12 to 15 minutes, until the edges are golden and the tops look set.

9. Let the cookies cool on the baking sheet for 10 minutes before moving them to a rack to finish cooling.