Oatmeal Chocolate Chip Gluten free Pumpkin Bars
Say hello to fall with these gluten free pumpkin bars! They're filled with oats and chocolate chips making them soft and chewy with a gooey rich middle. Made dairy free too!
Servings: 16 bars
Calories: 161kcal
Ingredients
- 1 egg
- ½ cup pumpkin puree
- ½ cup SunButter creamy style
- 1 cup coconut sugar
- 1 teaspoon vanilla
- 1 cup gluten free rolled oats
- 1 cup oat flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 350 F. In a bowl, beat together the egg, pumpkin puree, SunButter, coconut sugar, and vanilla until creamy.
- Next add the rolled oats, oat flour, pumpkin spice, and baking soda and fold until the flour is incorporated.
- Fold in the chocolate chips. Line an 8X8 baking dish with parchment paper and pour the batter into the dish. Top with more chocolate chips if desired and bake for 24 - 30 minutes until the edges turn golden brown.
- Let cool slightly before cutting into squares and enjoy.
Notes
Pumpkin puree vs Pumpkin pie filling : Make sure to use pumpkin puree for this recipe and not pumpkin pie filling. The ingredients on the back of the can should only be pumpkin.
Cutting : Use a plastic knife to cut the bars. This will prevent the bars from pulling then you cut them into squares. If you need to use a metal knife, run it under hot water, wipe off any excess water, and then slice. Clean off the knife after each cut and repeat.
Storing : To store these pumpkin bars, place them in an airtight container. They will keep for up to a week when kept out on the counter.
Nutrition
Calories: 161kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 62mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1211IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg