Coconut Flour Pumpkin Chocolate Chip Bars
Happy National Pumpkin Day! I’m loving all the fall treats, especially all the pumpkin ones. I’m always on the lookout and mood for pumpkin anything. These pumpkin chocolate chip bars are probably my favorite and they are so healthy!
Print Recipe
Ingredients
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond butter (or nut butter of choice)
- 1 tbsp unsweetened almond milk
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/2 cup coconut flour
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon (I added a tiny bit more)
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 cup non-dairy chocolate chips, divided (I used mini)
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper.
- Add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and flax eggs to a large bowl and mix until well combined, smooth and creamy.
- Add in coconut flour, baking soda, salt, and the remaining spices. Gently fold in 1/3 cup of chocolate chips into the batter. Spread batter evenly in prepared pan. Sprinkle the remaining chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.
- Make sure it is completely cooled before you cut into 12 bars. Enjoy! Store leftovers in the refrigerator. I actually really like them cold. They firm up more after being in the fridge.