Pumpkin Crunch Cookie Bars
Ingredients
- 3/4 cup (185g) almond butter
- 1/2 cup (70g) coconut sugar
- 3/4 cup (180g) pumpkin puree
- 2 tbsp (40g) maple syrup
- 2 flax eggs
- 1/2 cup (60g) almond flour
- 3 tbsp (22g) coconut flour
- 1/2 tsp baking soda
- 2 tsps pumpkin pie spice
- 1/2 tsp salt
- 2 Vanilla Crunch Bars
Preparation
Prepare the flax eggs and set aside to gel
Preheat the oven to 350ºF
Whisk together the almond butter, pumpkin, coconut sugar, maple syrup, and flax eggs
Add the flours, baking soda, spice, and salt
Stir to form a thick batter
Transfer to an 8x8” dish (greased or lined with parchment paper)
Roughly chop the Hu Vanilla Crunch Bars and press chunks into the pumpkin dough
Bake for 22-25 minutes at 350ºF
Cool for at least 30 minutes before slicing