Description
These pumpkin chocolate chip bars are soft, moist and decadent while offering a healthier option by being oil-free and sweetened with maple syrup and applesauce.
Ingredients
- 2 cups all-purpose flour (256 g)
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice (5 g)
- ½ cup maple syrup (110 g)
- ¾ cup applesauce (177 mL)
- ½ cup pumpkin puree (113 g)
- 1 tsp vanilla extract (5 mL)
- 1 tbsp apple cider vinegar (15 mL)
- ½ cup almond butter (120 g)
- 1 cup chocolate chips, divided (170 g)
Instructions
- Grease and parchment line a 8×8 square baking pan and set aside.
- Preheat oven to 350 degrees F.
- In a bowl add the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Using a whisk, wooden spoon, or an electric mixer, stir to combine.
- In a medium bowl, add the maple syrup, apple sauce, pumpkin puree, vanilla extract, apple cider vinegar, and almond butter. Using a whisk, wooden spoon, or an electric mixer, stir to combine the wet ingredients.
- Add the pumpkin mixture to the flour mixture and, using a wooden spoon or electric mixer, mix until well combined.
- Add ¾ cup (120g) of the chocolate chips to the batter. Using a spatula, fold in the chocolate chips. You can use an electric mixer however, the chocolate chips might break up a bit. Folding them in will help them hold their shape.
- Add the batter to the prepared 8×8 baking pan and smooth out the batter so it will bake evenly in the pan. **I used an offset spatula. For best results, spray a small amount of oil on the off-set spatula then gently smooth out the top so the bars are smooth and even. This will prevent the batter from sticking to the offset spatula.
- Sprinkle the remaining chocolate chips over the top. Bake at 350 degrees F for 30 minutes, the edges will be golden brown and a toothpick should come out clean.
- Allow the bars to cool in the pan for 10 minutes before removing them. Lift out of the pan using the edges of the parchment and slice the bars up into 9 equal pieces.
Notes
Store at room temperature in an airtight container for up to 3 days, in the fridge for up to 1 week or freeze in a freezer-bag or airtight container for up to 3 months.
Almond butter can be substituted with another nut or seed butter.
Use a digital scale to accurately measure ingredients for best results.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sodium: 125 mg
- Fat: 15 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 8 g