Gluten-free 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
- 8 inch square baking dish
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.
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