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Preheat the oven to 350 degrees.
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In a large bowl mix the lentils, pumpkin, maple syrup, egg, and vanilla until combined.
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In a food processor pulse the oats until a flour is formed.
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Add the oat flour to a small bowl and mix in baking soda, salt, pumpkin spice.
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Mix the dry ingredients into the wet and stir until just combined.
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Fold in the chocolate chips.
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In a lined or greased 9x9 baking pan pour in the batter and level.
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Sprinkle the top with more chocolate chips if desired.
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Bake in the oven for 20-25 minutes until firm.
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Cool completely.
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Store in an airtight container for 3 days or keep in the fridge for up to one week.