- 1 1/2 cups white whole wheat flour (spelt flour would also work)
- 1/2 cup ground flaxmeal
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 1 cup pure pumpkin purée
- 3/4 cup coconut sugar
- 1/2 cup cashew butter
- 2 tsp pure vanilla extract
- 1 cup dairy free chocolate chips
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Preheat the over to 350 degrees F.
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Line an 8x8 square baking dish with parchment, letting the ends overhang to use as "handles" later.
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In a medium mixing bowl, whisk together the flour, flax, pumpkin pie spice, baking soda, and salt.
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In a large mixing bowl, whisk together the pumpkin purée, coconut sugar, cashew butter, and vanilla extract.
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Pour the dry into the wet and stir to combine.
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Add the chocolate chips and stir to incorporate. The mixture will be thick like traditional cookie dough.
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Press the mixture into the prepared baking dish. Pro tip: slightly dampen your hands so the batter doesn't stick to your hands.
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Bake for 22-27 minutes until a toothpick inserted in the center comes out clean.
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Cool in the pan on a wire rack until cool to the touch. Using the parchment "handles" lift the whole thing out of the pan and place on the wire rack to cool completely.
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Once cool, cut into squares and enjoy!
*You can use a 9x9 baking dish also. The bars will be slightly thinner, so make sure to check for doneness earlier while baking.