Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1/4 cup room temperature vegan butter
- 1/2 cup purecane baking sweetener
- 1/4 cup pumpkin puree
- 3/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp pumpkin spice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips + more for topping
Preparation
Preheat the oven to 350 degrees
Line an 8x10 baking dish with parchment paper
Combine flaxseed meal and water
Set aside for 5 minutes to thicken
In a large bowl, using a handheld mixer cream together vegan butter and purecane baking sweetener
Add pumpkin puree, milk, and vanilla
Whisk until creamy
Spread batter in the prepared baking dish
Sprinkle on additional chocolate chips if desired
Bake for 35 minutes until edges pull away from the sides and top is golden brown
It will feel underdone, but that’s ok
Important! allow cooling for 10 minutes before slicing into bars