Preheat the oven to 170 degrees celsius. Line a baking tray with baking paper.
Put the oats in a food processor and pulse a few times so that you have some larger oats as well as some that have been ground more finely. Tip these into a bowl and add the pumpkin and sunflower seeds, the linseed meal, cocoa, cinnamon and salt.
In a small saucepan, melt the honey and coconut oil. Remove from the heat and stir in the mashed banana and eggs. Pour into the dry ingredients and mix well.
Roll two tablespoons of the mixture into a ball. Place on the baking sheet and flatten out slightly. Sprinkle the biscuits with cocoa nibs.
Bake in the oven for 20 minutes. Cool for a few minutes before placing on a rack to cool down completely. Store in an airtight container.