Chocolate Chunk Pumpkin Cookies {healthy, gluten free, egg free}

• Keeps your eyes sharp by providing carotenoids vitamin A 
• Aids in weight loss from it’s high fiber content which helps you feel full longer.
• May reduce your risk of getting cancer due to high levels of antioxidant beta carotene
• Protects your skin and reduces signs of wrinkles from it’s free-radical-neutralizing powers of the carotenoids
• Boost your mood by producing more serotonin in your body thanks to the amino acid tryptophan, the famed ingredient in turkey.
• Helps your body recover after a workout. A cup of cooked pumpkin has more potassium than a banana. A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.
• Boost your immune system. 1 cup of cooked pumpkin provides 20% of your daily recommended dose of Vitamin C.

2 flax ‘eggs’ {2 tablespoons flax meal + 1/4 cup warm water} or 1 egg
1/2 cup cooked (or canned) *pumpkin
1/2 cup natural, sugar free peanut butter, almond butter or *tahini
1/2 teaspoon *aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of *iodized salt
1 teaspoon pure vanilla extract (not imitation)
1/4 cup *real maple syrup or honey
1/2 cup *flax meal (ground flax seed)
1 cup *rolled oats
1/2 cup (optional) chopped walnuts, pecans and/or raisins
1/2 cup dark chocolate chips or cacao chips
2 tablespoons hemp hearts

Preheat oven to 350˚F
In a small bowl combine ground flax meal and water with a fork and let rest about 5 minutes. Combine wet ingredients in a large bowl and dry ingredients in another bowl. 
Add flax eggs to the wet ingredients and stir in dry ingredients. 
Drop cookies by spoonfuls on a Silpat (or a lightly greased baking sheet). Put silpat on cookie pan and place in oven. They will not expand much while cooking. Bake at 350F for 15-17 minutes or until golden brown. 
Let rest on a baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air tight container for up to 3 days. Refrigerate or freeze if storing longer than that.