Ingredients
- ¾ cup canned pumpkin puree
- ½ cup pure maple syrup
- ¼ cup coconut sugar (or light brown sugar)
- ⅓ cup melted coconut oil (or light olive oil)
- 2 tsp vanilla extract
- ½ tsp fine sea salt
- 1½ cups almond flour
- 1 cup certified gluten-free oat flour
- 2 Tbsp tapioca starch
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg)
- ½ cup dairy-free chocolate chips or chopped pecans/walnuts (optional)
- flaky sea salt, to finish (optional)
Equipment
- mixing bowl
- whisk
- rubber spatula
- 8-inch square baking pan
- Parchment paper
- measuring cups and spoons
- cooling rack
Method
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- In a large bowl, whisk pumpkin puree, maple syrup, coconut sugar, melted oil, vanilla, and salt until glossy and smooth.
- Add almond flour, oat flour, tapioca starch, baking powder, baking soda, and pumpkin pie spice. Stir just until combined; do not overmix.
- Fold in chocolate chips or nuts if using, then spread batter evenly in prepared pan. Smooth the top with a spatula.
- Bake for 22–26 minutes, or until edges are set and the center is matte with moist crumbs on a tester.
- Cool completely in pan for about 1 hour. Lift out using parchment, sprinkle flaky salt if desired, and slice into 16 bars.
Nutrition
Calories: 190kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gSodium: 115mgPotassium: 140mgFiber: 2gSugar: 10gVitamin A: 1500IUCalcium: 50mgIron: 1mg
Notes
Paleo version: 2 cups almond flour + 3 Tbsp tapioca; ½ cup coconut sugar + ¼ cup maple; bake 23–27 minutes. Nut-free: substitute sunflower-seed flour for almond flour and add 1 Tbsp tapioca. For a chocolate-chip cookie bar vibe, increase chips to ¾ cup. Sprinkle flaky sea salt after baking for a gourmet finish.
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