Pumpkin Almond Butter Cookie Bars
Ingredients
- 3/4 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup white whole wheat flour
- 1/2 cup oats
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Line 8×8 pan with parchment paper.
- In a medium bowl, mix almond butter, maple syrup, brown sugar, pumpkin, egg, and vanilla extract.
- In a small bowl, combine flour, oats, baking soda, pumpkin pie spice, and salt. Add this to the almond butter bowl. Mix well.
- Save 1/2 cup of dough for the topping. Press the remaining dough into the prepared 8×8 pan. Spread evenly – this is a messy step – just do your best!
- Top with chocolate chips.
- Drop remaining dough over the top.
- Bake for 20 – 22 minutes, or until center looks cooked and/or toothpick inserted into the middle of the bars comes out clean.
Notes
Other Thoughts
- These can be made vegan with a flax egg.
- Make them gluten free by subbing a gluten free all purpose flour.
- Store them on the counter for 3 – 4 days, in the refrigerator for 2 weeks, or in the freezer for 2 months.