Description
These chewy, soft-baked gluten-free pumpkin chocolate chip bars are quick and easy to make with real pumpkin, rolled oats, and gooey chocolate.
Ingredients
Scale
- 1 1/2 cups gluten free regular oats (not quick oats)
- 1 1/2 cups 1:1 gluten free baking flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened applesauce
- ½ cup chocolate chunks
Instructions
- Preheat oven to 350°F.
- Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. (This will help you remove the bars more easily later)
- To a medium bowl, add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice.
- To a large bowl, add pumpkin puree, maple syrup, vanilla extract, and apple sauce. Whisk together until combined.
- Slowly add the wet ingredients to the dry ingredients. Fold in the chocolate chunks.
- Add oatmeal mixture to prepared 9″ x 9″ baking dish.
- Bake for 20-25 minutes or until the top is golden brown and the toothpick test comes out clean.
- Serve!
Nutrition
- Serving Size: 1 bar
- Calories: 135
- Sugar: 10 g
- Sodium: 81 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
