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.