GOOEY CHOCOLATE CHIP PUMPKIN BARS

INGREDIENTS
Dry Ingredients

• 2 cups oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp allspice

Wet Ingredients

• 1 cup brown sugar, packed
• 3/4 cup pumpkin puree
• 1/2 cup coconut oil, melted and cooled
• 1/4 cup smooth almond butter
• 2 tsp vanilla extract
• 1 cup dairy-free chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Line an 8×8-inch pan with parchment paper.
3. Measure 1/2 cup solid coconut oil. Add the oil to a bowl. Microwave for 30 seconds or until completely melted. Set aside to cool. 
4. In a large bowl, combine all dry ingredients. Whisk together. 
5. In a separate large bowl, combine all wet ingredients. Whisk together until thoroughly mixed.
6. Gently fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed. Then, fold in the chocolate chips. 
7. Spread the batter into an 8×8-inch pan.
8. Bake for 35 minutes. 
9. Allow the bars to cool completely before slicing and serving. 

This article and recipe adapted from this site

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