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Line a large, rimmed baking sheet with parchment paper. Set aside.
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In a large bowl, whisk together honey and coconut oil. Add in eggs and whisk until smooth. Stir in vanilla extract, banana puree and pumpkin puree.
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In a large bowl, combine old fashioned oats, instant oats, ground oats, walnuts, pumpkin pie spice and chocolate chips. Stir to combine. Add to wet ingredients and stir until just combined. Cover and chill for at least 45 minutes.
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Preheat oven to 325 degrees. Scoop dough onto prepared baking sheets in 2-3 Tbsp size amounts (I use my meatball scoop) and press down until about 1/4 inch thick. Bake for 20 minutes or until lightly golden brown. Cool completely on cookie sheet and then transfer to airtight container.