Pumpkin Chocolate Chip Blondies
Ingredients
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- 2/3 cup coconut sugar (128g)
- 1 tbsp molasses (14g)
- 1/2 cup almond butter (128g)
- 2/3 cup pumpkin puree (163g)
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cup + 2 tbsp oat flour (160g)
- 1/2 tsp baking soda
- 2 tbsp tapioca starch (15g)
- 1/3–1/2 cup vegan chocolate, chopped, chips or chunks (80-125g)
Preparation
Preheat the oven to 350f
Into a large bowl combine the coconut sugar and molasses together
Whisk together until it turns into a similar consistency as brown sugar
Add in the almond butter, pumpkin puree, vanilla extract and pumpkin pie spice
Whisk until smooth and combined
Add in the salt, oat flour, baking soda and tapioca starch and mix until combined with the wet ingredients
Fold in half of the chocolate
Transfer mixture into a lined 8×8 inch baking tin
Flatten the tops with a spatula, your fingers or a flat potato masher (use parchment paper between the masher and dough so it doesn’t stick)
Top with remaining chocolate chips and then bake in the oven at 350f for 18-20 minutes
Rotate the baking tray at 10 minute
Allow to cool for at least 10 minutes
Using a sharp knife cut into desired pieces
Eat immediately or store in a airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month