Pumpkin Cookie Bars {Almond Flour}
These soft and moist 30 minutes Pumpkin Cookie Bars are the perfect light dessert or kid friendly breakfast this pumpkin season!
Servings: 9
Calories: 318kcal
Equipment
Ingredients
wet ingredients
- 1 egg room temperature
- 1/4 cup coconut oil melted and cooled
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup*
- 1/4 cup almond butter
dry ingredients
- 1 1/2 cup almond four packed
- 1/4 - 1/3 cup coconut sugar*
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- Pinches of salt
add-ins
- 2/3 cup Chocolate chips divided
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, combine the wet ingredients in a large bowl; eggs, pumpkin puree, maple syrup, coconut oil, and almond butter. Mix well with a whisk or hand mixer.
- In a separate bowl, whisk together the dry ingredients, almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Sift if needed to make sure there are no clumps left.
- Fold the dry ingredients into the wet ingredients using a spatula. Do not over mix the batter.
- Gently fold 2/3 of the chocolate into the pumpkin bar batter.
- Pour the batter into an 8x8 parchment paper-lined pan.
- Sprinkle the remaining chocolate on top of the Pumpkin Cookie Bar batter.
- Bake for about 14 - 15 minutes or until a toothpick (inserted in the middle) comes out clean.
- Enjoy!
Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 17g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 21mg | Sodium: 140mg | Fiber: 4g | Sugar: 9g