Directions

1. Preheat over to 350 degrees F
2. Line baking sheet with parchment
3. Make the “chia eggs” – whisk the chia with the water together in a small bowl and set aside for 5-10 minutes
4. In a large mixing bowl combine the dry ingredients (oats, coconut shreds, nut meal, protein powder, hemp hearts, flax seeds, sea salt, baking soda and powder)
5. In a small mixing bowl whisk together the wet ingredients (coconut oil, maple syrup, nut butter, chia egg)
6. Add the wet ingredients to the dry and mix together
7. Fold in the chocolate chips, pumpkin seeds and raisins (if using)
8. You want to make about 12 balls of dough – I like using an ice cream scoop and then rolling them in my hands. Once you have used all the dough, use the bottom of a glass or the measuring cup to press the balls down until they are about ½ inch thick
9. Bake for 12-16 minutes, then remove from the oven, let cool for a few minutes then cool completely on a wire rack
10. These will keep for up to 5 days in a sealed container or you can freeze them for a couple weeks – but I seriously doubt they will last that long!