Pumpkin Pie Chocolate Chip Cookie Bars {Gluten Free}
These pumpkin pie cookie bars are the best take on pumpkin pie you’ll have all holiday season! It’s gluten-free, dairy-free, and easy to make.
Ingredients
For the cookie layer
- ⅓ cup coconut sugar
- ⅓ cup ghee melted and cooled (sub coconut oil)
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cup almond flour
- ¼ cup arrowroot starch
- 1 tsp pumpkin pie spice
- ½ cup dairy-free chocolate chips
For the pumpkin pie layer
- 1 cup pumpkin puree
- ¼ cup coconut yogurt
- ¼ cup coconut sugar
- 1 egg
- ½ tsp vanilla extract
- 1 tbsp arrowroot starch
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 F and line an 8x8" baking pan with lightly greased parchment paper.
- To make the cookie layer, combine the almond flour, arrowroot starch, and pumpkin pie spice. Add the coconut sugar, melted ghee (or coconut oil), egg, and vanilla extract. Stir until a cookie dough forms. Fold in the chocolate chips.
- Press the cookie dough into the bottom of the greased baking pan and set aside.
- Using a seperate bowl, combine all of the ingredients for the pumpkin layer and stir until well combined.
- Pour the pumpkin layer over the cookie layer and transfer to the preheated oven. Bake for 30-35 minutes or until the top of the pumpkin pie is set.
- Remove from the oven and allow to cool completely before slicing into 9 bars. Store in the fridge for 2-3 days and serve fresh or chilled.
Notes
Please ensure you leave enough time for these cookie bars to set! I recommend allowing them to chill for minimum 20-25 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 31.4g | Protein: 5.8g | Fat: 17.1g | Fiber: 2.7g