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Preheat oven to 375F
In a large bowl, mash the banana, then add the pumpkin puree.
To the banana and pumpkin mixture, add the chia seeds and unsweetened coconut flakes.Stir to combine.
Next stir in the almond flour, coconut flour, protein powder and cinnamon. Mix well to combine, the dough will be thick.
Melt the coconut oil and add 1/2 tbs along with the vanilla extract to the dough. Mix well.
Add the baking powder, pecans and chocolate chunks. Stir to distribute and combine.
Using a tablespoon (I spray mine with coconut oil), scoop out 16-18 cookies on a cookie sheet that has been lined with parchment paper.
Bake at 375F for 15-17 minutes until firm to the touch.
Allow to cool for at least 20-30 minutes before enjoying. These cookies are amazing warm, so be sure to get at least one before putting them in the fridge for storage!
*To make this recipe truly grain free, you may want to use a hemp protein, or a pumpkin or a sunflower seed protein all of which would be grain free.
Pecan Chocolate Chunk Cookies
Amount Per Serving
Calories from Fat 36
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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