Gluten-Free Pumpkin Chocolate Cookie Bars Recipe You NEED to Try!

54 года назад

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Gluten-Free Pumpkin Chocolate Cookie Bars Recipe You NEED to Try!

Discover the ultimate treat with our Gluten-Free Pumpkin Chocolate Cookie Bars Recipe that you NEED to try! 🍪🎃 Perfectly fudgy and packed with the warm flavors of pumpkin spice, these bars are a delicious way to satisfy your sweet tooth without gluten. In this video, we'll guide you step-by-step through the simple process of making these one bowl mouthwatering cookie bars that are perfect for fall gatherings, holiday celebrations, or just a cozy night in.

Whether you’re gluten-sensitive or simply looking for a tasty dessert, this recipe is sure to impress everyone at the table! We’ll cover all the ingredients you'll need, tips for achieving the perfect texture, and how to store them for later. Don't miss out on this delectable treat that combines the rich taste of chocolate with the seasonal goodness of pumpkin.

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RECIPE: https://www.sillibake.com/blog/healthy-pumpkin-chocolate-cookie-bars

Nutrition (Approximate) per serving (makes 12 bars):
Calories: 150 | Carbs: 19.4g | Protein: 5g | Fats: 7g | Fiber: 3g

Healthy Pumpkin Chocolate Cookie Bars
Ingredients:
• 1 1/2 cups oat flour (you can blend oats to make flour)
• 1/2 cup almond flour (or oat flour)
• 2 tbsp ground flax seed
• 3/4 cup pumpkin puree (unsweetened)
• 1/3 cup maple syrup (or coconut sugar or any sweetener)
• 1/4 cup almond butter (or peanut butter)
• 2 tbsp olive oil
• 1 large egg (or flax egg for vegan option)
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips (for a healthier option, use 70% dark chocolate or higher) plus 2 tbsp for top (optional)

Directions:
1. Preheat the oven to 350°F (175°C) and grease and line an 8x8-inch baking pan with parchment paper.
2. In a bowl, whisk together the egg, pumpkin puree, almond butter, maple syrup, olive oil and vanilla extract until smooth.
3. Next add your pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
4. Add the oat flour, almond flour and ground flax. Mix until its jut combined, then add your chocolate chips. Fold them in, don’t overmix.
5. Pour the mixture into the prepared baking pan and spread it evenly.
6. Sprinkle the reserved chocolate chips on top.
7. Bake for 18-22 minutes, slightly underbake for a fudgier texture.
8. Let the bars cool in the pan before cutting them into squares.
9. Store them at room temperature for 3 days or refrigerate for 5-7 days. Freeze slices up to 3 months
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#GlutenFree #PumpkinCookies #ChocolateBars #BakingRecipe #FallDesserts #HealthyTreats #PumpkinSpice

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