Servings: 16 bars 1x
Ingredients
- 1½ cup (155 grams) King Arthur Paleo Flour*
- ½ cup coconut sugar
- ½ tsp. baking soda
- ¼ tsp. salt
- 1½ tsp. pumpkin pie spice
- ¼ cup coconut oil, melted
- ½ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 whole large egg, whisked**
- 1½ tsp. pure vanilla extract
- 1 cup chocolate chips, divided (dairy-free for vegan)
Instructions
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Preheat oven to 350℉. Grease a 9×9-inch square baking pan, set aside.
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In a large mixing bowl, add all of the ingredients except for chocolate chips. Stir to combine.
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Gently fold in ¾ cup chocolate chips.
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Transfer dough to prepared baking pan. Spread batter into the pan. Top with remaining chocolate chips.
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Bake in preheated oven for 17-20 minutes or until the center is firm to touch.
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Remove from the oven and let cool. It’s best to let the bars cool completely (read: several hours) before slicing into 16 squares.
Notes
*May sub 1 cup almond flour + ¼ cup coconut flour + ¼ cup cassava flour
**For Egg-Free or Vegan substitute 1 flax “egg” (1 Tbsp. flax meal + 2½ Tbsp. warm water and let sit 10 minutes while it thickens).
Nutrition Information
- Serving Size: 1 bar
- Calories: 185
- Fat: 8g
- Sodium: 186mg
- Carbohydrate: 26g
- (Fiber: 2g
- Sugar: 15g)
- Protein: 3g