Chocolate Brownie & Fig Cookies

[gluten free, egg free, dairy free, nut free, loaded with power]

Makes 12-14 cookies


  • 1/4 cup Pumpkin Puree’
  • 1 large banana
  • Zest & juice from medium orange (about 1/4 cup or so of liquid!)
  • 1/2 cup almond milk or milk of choice
  • 1 cup buckwheat groat flour
    • [buckwheat groats blended to make flour]
    • You can sub flour of choice [oat flour, buckwheat flour, whole wheat flour]
  • 1/4 cup ground flax
  • 1 Scoop of Growing Naturals Pea Protein Powder
  • 2 TB Cocoa Powder
  • 3/4 tsp baking soda
  • 1 + 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 15 drops of liquid stevia or stevia to taste
    • You could sub 2 TB Sweetener of choice


  1. Blend the banana, pumpkin puree, almond milk, & orange juice until smooth.
  2. Add all of the above ingredients into one large bowl.
  3. Let sit for a few minutes to thicken & absorb.
  4. If it looks too dry – feel free to add a few more TB liquid!
  5. I used a small ice cream scoop to portion out the cookies & then flattened them down with the back of the scoop!
  6. Bake on parchment paper or greased cookie sheet at 375 degrees for about 12-15 minutes until lightly browned.
  7. Let cool, top with toppings (listed below) & ENJOY!
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