Ooey Gooey pumpkin chocolate chip blondies are where it’s at this week. I had a major fail last week trying to make these as cookies with oat flour and tbh they tasted like rubber. Not sure yet how to bake with oat flour so I stuck to what I knew and made these using almond flour. They ended up being SUPER fudgy and thick and just the way I wanted them to, so that was a win after my tragic fail. If you’re not vegan, an egg will easily substitute for the flax egg and probably yield good results as well. Hope you enjoy!
- 1 egg (or flax egg)
- 1/3 cup smooth nut butter of your choice (almond, cashew, peanut, etc.)
- 2/3 cup pumpkin puree (make sure its not sweetened)
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp pumpkin pie spice
- 3/4 cup chocolate chips
- Preheat your oven to 350 degrees and grease an 8×8 baking dish (or line with parchment paper)
- In a large bowl, whisk together the wet ingredients ( the egg, nut butter, pumpkin puree, coconut sugar, maple syrup, and vanilla.)
- In a separate bowl, combine the dry ingredients (almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda)
- Mix together the dry ingredients until fully combined, then slowly fold in the wet ingredients. Then add in the chocolate chips until fully combined.
- Transfer the batter to the pan and use a rubber spatula to spread it out on the top so it is smooth. The mixture will be sticky but try to even it out as best you can.
- Bake for 22-25 minutes or until set in the center.
- Allow to cool completely in the pan on a cooling rack for (or just put them in the fridge) before cutting and serving.