Fudgy Peanut Butter Pumpkin Blondies
Ingredients
- 1/2 to 3/4 cup coconut sugar
- 2 tablespoons medjool date paste
- 1/2 cup peanut butter (no sugar added)
- 2/3 cup pumpkin purée
- 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water, let sit for 10 minutes)
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1 cup oat flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 2 tablespoons arrowroot powder or cornstarch
- 1/2 cup dark chocolate chips
Preparation
Prepare the flax egg by mixing 1 tablespoon ground flax seed with 3 tablespoons warm water and let it sit for 10 minutes.
Preheat oven to 350 degrees Fahrenheit.
Combine all wet ingredients in a large bowl and mix well.
In a separate bowl, mix together all dry ingredients and add to the wet ingredients. Mix just until combined.
Fold in chocolate chips.
Line an 8x8 inch baking dish with parchment paper.
Press the dough into the parchment-lined dish and top with extra chocolate chips.
Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
Tips
Be careful not to overbake for a fudgey texture. These taste better the second day.
