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Pumpkin Chocolate Chip Cookie Bars are made with healthier baking ingredients for a better for you baked treat! Gluten free, lower in sugar and absolutely delicious!
Just letting you know, this Pumpkin Chocolate Chip Cookie Bars recipe was originally published November 2015. I retested, rephotographed and updated the content for you. Hope you enjoy it!
In case you couldn’t tell, fall baking is in full swing over here. You’ve been warned! I’ve been having fun remaking some really old recipes. Tweaking the ingredients to make them lower in sugar and extra delicious! Hopefully, you’re good with that.
There are certain things about these bars I didn’t want to change. Like the chewy consistency and amount of chocolate. I mean, I may have a weight loss program for midlife women, but I still believe in eating chocolate. It’s just a matter of learning to eat balanced meals and healing your relationship with food after chronic dieting.
These goodies are made with gluten-free oats which gives them their chewy and thick texture. I haven’t tested other flours with the recipe, but I imagine gluten free flour or a 1/2 cup less of almond flour would work. Coconut flour will definitely not work. There’s no eggs in this recipe and coconut flour needs eggs.
The best part about these bars is they have pumpkin snuck into them. You can’t even taste it! I personally am not a huge fan of pumpkin flavor in itself, but I do love adding pumpkin to recipes to make them healthier and to increase nutrition. Because… balance!
Don’t believe me? Grab your picky eaters and have them munch on these pumpkin chocolate chip cookie bars. I’m sure you’ll have them loving pumpkin in no time. They’ll be mesmerized by the chocolate-y goodness of healthy baking!
Pumpkin Chocolate Chip Bars
Ingredients
- 2 cup Gluten Free Rolled Oats, or regular rolled oats
- 1/2 cup pumpkin, canned
- 2 tablespoons maple syrup, or sweetener of choice
- 1/3 cup olive oil
- 1/4 cup coconut sugar, or sugar of choice
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven 325 F. Prepare an 8-inch square pan with cooking spray.
- To a food processor or blender, add the oats and process until smooth like a flour.
- Add the remaining ingredients to the food processor omitting the chocolate chips. Process and combine until smooth.
- Transfer the batter to a mixing bowl and fold in the chocolate chips reserving 1 1/2 tablespoons for the top of the batter.
- Transfer the batter into the baking pan and bake at 325 F 25 minutes.
- The bars should look a bit undercooked when you remove them from the oven, but they will finish cooking in the pan. Cool in the pan another 20 minutes before slicing into 12 bars.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes.
- Be sure to measure properly for gluten free baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Megan, looking forward to making these but wondering if I can just use Oat Flour instead of putting oats through food processor and if so, how much Oat Flour? You do show Oat flour in your blog post under “what I used for this recipe” but the written recipe says “Gluten Free Rolled Oats” Any help would be much appreciated!!!!
Yes, you can use oats blended as oat flour or oat flour interchangeably. The amount would be the same, but make sure you measure the flour with a spoon not by dunking the measuring cup into the flour. 🙂
Wow this looks amazing!
Yum sounds so delicious! I am getting hungry by looking at this recipe! So I’d like to try this one!