1) Preheat oven to 350 degrees
2) Smash pumpkin and banana until a single creamy substance in a medium bowl,
3) Mix in agave nectar and spices.
4) Combine rolled oats, 1 cup at a time, mixing until smooth.
5) Add protein powder and mix until smooth.
6) In a separate bowl mix together ground flax and water until creamy. Once creamy mix into the medium mixing bowl until all ingredients are blended.
7) Use a cookie scoop and place on a parchment lined cookie sheet and bake for 10-12 minutes. Cookies should have a soft, moist texture when done baking.
8) Remove and let cool. Place in an airtight container and keep in refrigerator. Cookies should last about a week in the refrigerator.
