Description
Gooey chocolate chip pumpkin bars are vegan, gluten-free, and an easy fall dessert recipe! These healthy cookie bars are loaded with pumpkin, chocolate chips, cinnamon, nutmeg, and ginger. Made with plant-based ingredients like oat flour, coconut sugar, and coconut oil. It’s an essential treat for fall baking! #pumpkin #pumpkinpie #vegandessert #fallbaking #falldessert #pumpkinspice #glutenfreedesserts #healthydessertrecipes #chocolatechipcookies #cookierecipes #dessertrecipe
Ingredients
Units
Scale
Dry Ingredients
- 2 cups oat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp allspice
Wet Ingredients
- 1 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1/2 cup coconut oil, melted and cooled
- 1/4 cup smooth almond butter
- 2 tsp vanilla extract
Add-Ins
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8 pan with parchment paper.
- Measure 1/2 cup solid coconut oil. Add the oil to a bowl. Microwave for 30 seconds or until completely melted. Set aside to cool.
- In a large bowl, combine all dry ingredients. Whisk together.
- In a separate large bowl, combine all wet ingredients. Whisk together until thoroughly mixed.
- Gently fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed. Then, fold in the chocolate chips.
- Spread the batter into the pan.
- Bake for 35 minutes.
- Allow the bars to cool completely before slicing and serving.
Notes
- Be delicate with these bars. They are extra gooey and will break apart if you do not let them cool completely before serving.
- You can substitute 1 tbsp pumpkin pie spice to replace the cinnamon, nutmeg, ginger, cloves, and allspice.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 21g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
