Pumpkin Chocolate Chip Bars
You are going to love these gluten free pumpkin chocolate chip bars. These cookie bars are the perfect fall dessert and are so easy to make!
Servings: 16
Calories: 194kcal
Equipment
Ingredients
- 1 1/4 cups almond flour
- 1 cup coconut sugar
- 2 tablespoon coconut flour
- pinch sea salt
- 1/3 cup cashew butter
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 350F and line an 8" x 8" baking dish with parchment paper.
- Add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.
- Blend the ingredients until you have a smooth dough.
- Stir in the chocolate chips by hand.
- Transfer the dough to the baking pan and spread it out into an even layer. The dough is sticky so wetting your spoon will help make it easier to spread.
- Bake for 29-32 minutes, until the top is golden brown and a toothpick inserted inside comes out clean.
- Let the bars cool, then cut them into pieces and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store these bars in an airtight container in the fridge for up to 2 weeks.
- The dough is very sticky so I recommend wetting a spoon or knife to help you spread the batter in the pan.
- Let these bars cool completely before cutting them into pieces and enjoying them.
Nutrition
Calories: 194kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg